Sheep's milk cheese in Sicily has ancient traditions, already rooted in the arrival of the Greeks on the island.Pecorino Siciliano PDO is made from the milk of sheep of the Pinzirita, Comisana and Valle Belice breeds, which are mainly pasture-fed. In summer production, the paste is more yellow in colour than in winter, when it is whiter. The cheese is made using traditional tools: a tinned copper cauldron heated by a wood fire, a wooden spindle, to break the curd, called " ruotula", and cane baskets, for drying the wheels, called "piacentini" or "vascedde".
The version intended for fresh consumption is matured for 20 days. The aged version may have black peppercorns added.
