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Sicilian sheep’s cheese DOP


Depending on the lengthy of the ripening period, Sicilian pecorino sheep’s cheese takes on different shapes and, according to the area of production, different names.  On the whole, the small and medium sized versions are called Tuma (fresh) and Primusali (semi-fresh and possibly flavoured with pepper corns or pieces of chilli pepper).  The classic, hard Tumazzu or Canistratu, again possibly with the addition of black pepper, are usually made as large forms and can be ripened for periods exceeding a year.

Organoleptic characteristics
Aspect and texture: hard, compact and grainy, ivory or yellow paste. Softer in the fresh versions. A few grains of black pepper or pieces of chilli pepper are sometimes added to the paste
Taste: flavourful, intense and piquant
Serving suggestions: full bodied, aged, red wines. Thousand flower honey. Hot pear and quince chutney. Fresh broad beans, peas and figs. Homemade bread
Technical characteristics
Milk: full fat, raw or pasteurised, sheep’s milk
Production method: artisan and industrial
Paste: pressed
Salting: dry
Ripening: variable
Production period: October to June
Fats: 40 % F-Dm
Weight: variable
Size: variable
Producers: Sicilian cheese dairies