Top 9 Sicilian Sheep's Milk Cheeses

One of the oldest cheeses produced in Europe, Pecorino Siciliano is a semi-cooked, hard cheese, made with raw, whole milk from various sheep breeds reared all across the island of Sicily. Easily distinguished by the reed woven basket pattern on its rind, this type of Pecorino has a pronounced herbal aroma, and a well-balanced piquant flavor, which tends to become stronger as the cheese ripens. It is available in following varieties: Tuma, Primo Sale, Secondo Sale and Stagionato. Both fresh and semi-matured Pecorino Siciliano are great as table cheeses, typically served with bread and olives, while the more matured versions are especially good for grating and adding flavor to various pasta dishes.Expand

Ricotta di pecora, or sheep milk ricotta, is produced in many Italian regions, and each cheese has a slightly different flavor. Sicilian ricotta is seasonal, the best one is made in the period from November till May when the ewes are feeding on new grass and produce the most milk, but due to very high demand, nowadays it is also produced during the warmer months, usually using a mixture of sheep's and cow's milk. Ricotta di pecora technically isn't a cheese but a creamy curd made by reheating sheep's whey, a watery liquid that remains as a byproduct of cheesemaking – hence the name ricotta, which literary means re-cooked. A small quantity of sheep's milk can be added to whey in order to improve its softness and flavor - generally, sheep milk ricotta has a slightly richer flavor than the one made with cow milk. This soft, creamy, white latticino with a delicate flavor reminiscent of a freshly squeezed milk is widely used in cooking, it works great in both savory and sweet dishes. It can be enjoyed on its own, as an appetizer, smeared on bread, or it can be flavored with lemon juice and grated parmesan, served with pasta, gnocchi, lasagne, or, typically Sicilian, used to prepare luscious desserts - paired with chunks of chocolate, candied fruits or nuts, ricotta di pecora is what gives that distinctive taste to cannoli, cassata, or sfinci.Expand

Ricotta salata is the saltier, aged version of the famous fresh ricotta. This Italian cheese hails from Sicily and it's made from sheep's milk whey. The cheese is salted, formed into a wheel, then aged for about 3 months. The texture is creamy, but firm and the flavors are salty, mild, and nutty. Ricotta salata can be crumbled, grated, and even sliced. And anywhere you'd usually use feta cheese, try ricotta salata instead.Expand

Pecorino pepato is an Italian variety of Pecorino hailing from Sicily. The cheese is made from raw sheep's milk and ages from 2 to 4 months. Underneath the natural rind, the texture is flaky and creamy, dotted with black peppercorns that run throughout the paste. The aroma is spicy, while the flavors are salty, tangy, lemony, and peppery. Pecorino pepato is often used as a table cheese, but it can also be grated over salads, polenta, or risotto. If eaten as it is, serve it with fatty cured meats and a glass of bold red wine on the side.Expand

Produced on Sicily and Sardinia, Primo sale is an Italian cheese made from sheep's milk. Its texture is crunchy, with irregular eyes, while the aromas are pungent and the flavors are herbaceous, slightly tangy, and milky. It is believed that primo sale was mentioned in Homer's Odysseus as the cheese made by Cyclops. The name of the cheese means first salt, referring to the early stages of its maturation. In Sicily, before the cheese is salted, it is called Tumazzu, and after the first salting it's called primo sale. After the maturation, it is called Canestrato, although some sources claim that it might even be called Vastedda. Apart from the plain primo sale, there are also versions flavored with peppercorns. It is recommended to slice the cheese into thin layers and dress it with olive oil, pepper, salt, and mint.Expand

Traditionally produced in the Sicilian province of Enna which is nestled in the lush Dittaino Valley, Piacentinu Ennese is a pressed, hard cheese made with raw, whole sheep’s milk, with the addition of saffron and black peppercorns. The flavor of this cheese ranges from mild and slightly sweet to medium piquant and slightly pungent, depending on its age, and it has a pronounced aroma of saffron. Piacentinu Ennese is enjoyed either as a table cheese or used as an ingredient in preparing various recipes such as herb-stuffed lamb meat called Ciarbiduzzo Abbuttunàtu, a typical dish from Enna. It's also fantastic for grilling and often used with bucatini pasta.Expand

Known as the sheep version of Mozzarella, this Sicilian delicacy might quite possibly be the only ovine spun cheese in the world. Vastedda cheese is produced in the provinces of Agrigento, Trapani and Palermo in the Belìce Valley, where the climate is very different than in other parts of Sicily, influenced with lower temperatures, rainfalls and the south-eastern and northern winds Scirocco and Tramontana. The milk for the production of Vastedda must come from one or two successive milkings, and the processing must be done within 48 hours. Vastedda della Valle del Belìce has a fat content of not less than 35% and a characteristic aroma of fresh sheep’s milk while its flavor is sweet, fresh and pleasant, with a light sour note. It has a moist, smooth and firm rindless surface, ivory to straw yellow in color. Unlike a lot of other cheeses, the fresher Vastedda is, the better. To get the best out of this chewy cheese, try it slightly heated and softened, drizzled with olive oil and topped with olives.Expand

This unique Italian hard cheese is typically found only in specialty shops. It originates from the Belice Valley in Sicily, hence the name. This hard cheese is made from sheep’s milk with the addition of local olives (Oliva da Tavola Nocellara del Belice). The production of Belicino started in the period after WWII. Pair the cheese with strongly-flavored fruit such as oranges and pomegranates.Expand

Calcagno is a traditional cheese produced on Sardinia and Sicily. The cheese is made from sheep's milk and ages from 3 to 10 months. It's produced by adding black peppercorns to the curd, and then the cheeses are drained in baskets and salted. The baskets leave a distinct pattern on the rind. As it matures, the texture becomes grainy and flaky, while the flavors become pungent, spicy, and salty, with the typical flavor of sheep's milk. When young, it's recommended to serve Calcagno with roasted peppers, and when aged, it's usually grated over pasta or vegetables. Pair it with a glass of Torgiano Rosso for the best experience.Expand