Raw ewe’s milk
The milk enters production while preserving the character it brings from the territory.
Ferranti’s signature product
Pecorino Siciliano PDO.
Raw ewe’s milk, lamb rennet, rush baskets and time. A cheese born from our land and from Sicily’s cheesemaking tradition.
Raw ewe’s milkLamb rennetMin. 4 monthsPDO
One cheese, one territory
The cheese that tells our story.
Pecorino Siciliano PDO begins with ewe’s milk and a precise method in which raw material, craftsmanship and time all carry the same weight.
For us it is not simply one product in the range: it is the cheese that best represents the connection between livestock, territory and dairy.
Production follows the seasonality of ewe’s milk and focuses the work in the months when the raw material expresses the characteristics required by the traditional production method.
Request information about Pecorino →From curd to wheel
The method
Few elements. A great deal of craft.
Lamb rennet
Coagulation follows a traditional practice associated with the production of Pecorino Siciliano PDO.
Wooden vat and rush baskets
The curd is worked and placed in the baskets, which give each wheel its distinctive surface.
Time
Ageing starts from a minimum of four months and completes the texture, aroma and character.
Commercial information
Would you like to know availability, formats or supply options?
Awards
A Pecorino recognised over time.
Ferranti Pecorino Siciliano PDO has repeatedly taken first place in major competitions dedicated to the denomination.
Trinacria d'Oro
1st place
Best Pecorino Siciliano PDO.
Trinacria d'Oro
1st place
Another first place for Ferranti Pecorino.
Trinacria d'Oro
Double first prize
First place in both the fresh and aged categories.
Ageing
Time completes the work.
Ageing guides Pecorino towards its final texture, aroma and character.