This Sicilian Pecorino Cheese is mixed with Arugula leaves
This Italian cheese made from sheep's milk offers a rich, slightly bitter flavor.
Add Pecorino Siciliano to your favorite salad, pizza, and pasta dishes.
Sifor began crafting cheeses in the town of Belmonte Mezzagno in Palermo, Sicily, in 1989. The company started off by producing pecorino cheese, then expanded to include other local varieties like ricotta salata and caciocavallo cheese. Sifor has several facilities scattered across the island of Sicily—each taking care of their own local specialty!
Primo Sale Sicilian Pecorino with Rucola is a salty sheep’s milk cheese from Italy. During production, the curds are mixed with arugula leaves, also known as rocket, giving the cheese complementary bitter notes.
You can use this type of cheese as an alternative to pecorino romano, an ingredient in traditional cacio e pepe. Grated pecorino cheese can even be used as a substitute for parmigiano reggiano in certain dishes.
Include this semi-soft Italian cheese crumbled over a caprese salad with olive oil and sweet basil. Or try it on a charcuterie board with rosemary crackers and fresh arugula pesto spread. Or enjoy on a cheese board with a bold glass of wine.
Pasteurized sheep's milk, rucola, salt, rennet, lactic acid.
Product of Italy