| Pecorino siciliano | |
| Country: | Italy |
| Region: | Sicily |
| Source: | Sheep's milk |
| Certification: | DOC 1955 |
Pecorino siciliano (Sicilian: picurinu sicilianu;) is an origin-protected firm sheep's milk cheese produced in the Sicily region of Italy. This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best cheeses in the world.[1]
It is produced throughout the island, but especially in the provinces of Agrigento, Caltanissetta, Enna, Trapani, and Palermo. It is a pecorino-style cheese, like its close relation pecorino romano, but not as well known outside Italy as the latter. A semi-hard white cheese, it has a cylindrical shape and a weight of about 12kg (26lb).[2]
The cheese was awarded with the denominazione di origine controllata status in 1955 and the European Union protected designation of origin status in 1996.[2]