This is the "King of the Mountain" for Sicilian cheese. Made with 100% sheep's milk from the pastures of Sicily, this DOP-protected Pecorino carries the soul of the Mediterranean. It is firm, crumbly, and possesses a sharp, briny "kick" that reflects the island's volcanic soil. It is the best "bold and briny" cheese—it’s punchier than Parmesan and more complex than standard Pecorino. It’s the cheese that stands up to spicy salamis and bold red wines, making it a must-have for a high-energy board. The Recipes Recipe #1: Sicilian Pasta alla Norma Grate a heavy layer of Sicilian Pecorino over pasta with eggplant and tomato sauce. The saltiness of the cheese balances the fried eggplant perfectly. A hearty, traditional family dinner. Recipe #2: Pecorino & Black Pepper Scones Fold chunks of this sharp cheese into a savory scone batter. The tangy sheep's milk creates savory pockets of flavor. A perfect brunch side. The Appetizers Appetizer #1: The "Etna" Pairing Serve wedges of the cheese with a spicy red pepper jelly or honey. The sharp brine and sweet heat are a classic Sicilian duo. Appetizer #2: Pecorino & Fava Beans In the traditional Roman/Sicilian style, serve chunks of this cheese with fresh raw fava beans and a glass of white wine. A rustic, seasonal appetizer. Ingredients: Raw sheep's milk, salt, rennet Size: 30 Lbs (Average) Origin: Product of Italy
