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
Dimensions
variable
Producers
Sicilian cheese dairies
Codice forma
n.d.
Codice tagliato
n.d.

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