Pecorino Siciliano is the oldest cheese in Sicily and is even mentioned by some ancient Greek writers. It is a cylindrical, uncooked hard cheese made from whole sheep's milk. Ripened over a period of four months, it may be used either as a table cheese or for grating. The thin rind varies from light to darker yellow in colour and encases a white or yellow-white paste. 
       Pecorino Siciliano has a pungent and pleasant aroma, and a characteristically sharp taste. Its production zone encompasses the whole region of Sicily.


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