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The semi-seasoned Sicilian pecorino cheese dop is the result of a long Sicilian tradition that culminates in the protection of the designation of origin, D.O.P. and it is produced throughout the Sicilian territory with the same procedures. The semi-seasoned Sicilian pecorino has a seasoning period that varies from 2 to 4 months during which it proceeds with different salting phases until the finished product. The seasoned, rests for 4 to 8 months.
Sicilian origin and protected production: Azienda Agricola Soc. Coop. in the province of Messina.
Semi-seasoned: 2 to 4 months
Ingredients: whole sheep's milk, lamb rennet, sea salt