It is close paste cheese, made with sheep’s milk. It is obtained by the coagulation of the full cream raw milk with lamb rennet. Its shape is cylindrical and it weights from 4 to 12 Kg. The surface shows the signs of the basket which gives it the traditional shape. The crust is thin and furrowed, its colour can vary from white-yellowish when the cheese is fresh, to amber-coloured when the cheese is ripe. The paste is compact and white-yellowish when the cheese is fresh, straw yellow in the ripe one. The taste is sapid and hot, the odour is pleasant. Traditionally it can also be seasoned with different spices ( black peppercorns, pepper), aromas, herbs etc. to exalt the extraordinary organoleptic properties.
| Typology |
Pressed cooked paste cheese, made by full-cream sheep milk
|
| Production site |
Ragusa |
| Ingredients |
Fresh sheep milk, lamb curd, salt, black pepper grains
|
| Shape |
Cylindrical with smooth sides |
| Taste |
Intense and persistent flavour, it becomes more piquant as the seasoning proceeds |
| Crust |
Thick, old yellow, wrestled, it presents some stripes due to wicker baskets |
| Colour |
Old yellow |
| Paste |
White or old yellow |
| Values |
364 Kcal per 100 gr.
|
| Seasoning |
1 month |
|
Half ripepPecorino DOP gr. 400 
