It is made exclusively in the district of Enna. The etymology of the word goes back to dialectical expression “piacenti” which means “an attractive cheese”.
It is a unique cheese because it is aromatised with the saffron, produced in the same area. It gives to the paste a peculiar yellow coloration. Moreover it is seasoned with black peppercorns. The quality and the characteristics of the Piacentinu Ennese are due to the traditional dairy farming methods and to the particular proceeding ambient.
| Typology |
Pressed cooked paste cheese, made by full-cream sheep milk
|
| Production site |
Enna district |
| Ingredients |
Fresh sheep milk, lamb curd, salt, black pepper grains, saffron |
| Shape |
Cylindrical with slightly concave sides |
| Taste |
Typical sheep milk cheese flavour plus the saffron aroma |
| Crust |
Thin during the early seasoning months, the intense yellow colouring derives from the presence of the saffron |
| Colour |
Old yellow |
| Paste |
Yellow, compact and tender to the cut |
| Seasoning |
More than 60 days |
|
Piacentino Ennese kg. 3 
