Pecorino Siciliano vs Pepato
Pecorino Siciliano
Facts
- Milk
- Sheep
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Sicily
- Status
- PDO
Pecorino Siciliano is a hard sheep's milk cheese from Sicily in Italy. The name joins the Italian word for sheep with the island where the cheese is made. Whole sheep's milk is set, pressed in baskets, salted, and kept until the paste is compact. The name is protected, so a wheel sold under it follows that Sicilian tradition. It is a grating and table cheese, not a fresh curd.
Pepato
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
Pepato is an Italian sheep's milk cheese studded with whole black peppercorns. The name means peppered, and the spice is mixed through the paste rather than rubbed only on the outside. It belongs with the firm pecorino cheeses made from sheep's milk. A typical piece is pale and dense, and the dark peppercorns are easy to see on the cut face. With age it moves from a sliceable table cheese toward a drier cheese for the grater.