Taste of Sicily: 10 Exceptional Sicilian Cheeses

I am so in love with Sicily, and the Sicilian cheeses are one of the reasons. Besides the famous Ricotta, Pecorino and Ragusano, there are other 7 gems you should discover.

This picturesque island, is a crossroad of cultures and flavours, with an impressive cheese-making heritage that well describes its diverse history. Cheese in Sicily isn’t just food; it’s a tradition passed down from father to son, for many generations.

Without further ado, let’s jump straight away to an easy table that compares 10 great Sicilian cheeses.

Sicilian Cheeses – A quick summary

Here is a quick summary of the 10 amazing Sicilian cheeses I am going to talk about in this guide. Click on the name to check more information or just keep reading for the full guide. On a mobile swipe left or right to see all the columns

Cheese	Milk	Flavour	Texture	Shape	Quick Description	Interesting Fact
Pecorino Siciliano	Sheep	Salty, tangy, piquant	Semi-hard to hard	Wheel	Aged Sicilian classic with a sharp, robust flavour, ideal for scraping over dishes.	Originates from the Bronze Age, a testament to Sicilian heritage.
Caciocavallo Siciliano	Cow	Buttery, spicy, tangy	Smooth, firmer with age	Teardrop or gourd	Traditional stretched-curd cheese, becoming spicier with age.	Its name means ‘cheese on horseback’, alluding to its aging process.
Ragusano	Cow	Sweet, milky, slightly spicy	Hard	Rectangular block	Artisanal cheese with a rich history, perfect for grating or slicing.	Still made in the Monti Iblei region since the 14th century.
Tuma Persa	Cow and/or Sheep	Mild, buttery, with hints of herbs	Semi-hard	Various shapes	Revived ancient cheese, known for it mild, buttery, and subtle herbaceous undertones	‘Tuma Persa’ means ‘lost cheese’ in Sicilian.
Vastedda della Valle del Belìce	Sheep	Mild, tangy, slightly sweet	Soft, creamy	Small disc	Rare, spun-curd cheese, one of the few Italian PDO sheep’s milk cheeses.	It’s made using an unusual technique called ‘pasta filata’.
Maiorchino	Sheep	Nutty, fruity, piquant	Hard	Large wheel	A historic cheese from Novara di Sicilia, enjoyed both young and aged.	Celebrated with a traditional cheese-rolling competition.
Canestrato	Sheep, Cow	Varied by area, often spicy	Hard	Basket-shaped	Versatile pressed cheese, varies regionally in flavour and texture.	Used in a variety of traditional Italian dishes.
Provola dei Nebrodi	Cow	Sweet, smoky, mild	Semi-hard	Pear or spherical	Aged in the Nebrodi mountains, known for its delicate, smoky flavor.	Maturation involves a traditional smoking process.
Ricotta Salata	Sheep	Salty, milky, mild	Firm, crumbly	Wheel	Salted, aged version of ricotta, widely used in Sicilian cuisine.	Used in the iconic Sicilian pasta dish, pasta alla Norma.
Primo Sale	Sheep, Cow/Goat	Mild, creamy, slightly salty	Soft, smooth	Varied shapes	Fresh, mild cheese, ideal for a light snack or in cooking.	‘Primo Sale’ literally means ‘first salt’, indicating its brief aging.

Pecorino Siciliano

Pecorino Siciliano is one of the oldest cheeses of Sicily, a testament to the island’s ancient shepherding traditions. This cheese is crafted exclusively from the milk of free-grazing sheep, feeding on the green mountains of Sicily, which gives a unique flavour to the milk and, consequently, the cheese.

The cheese-making process of the Sicilian Pecorino is an art passed down through generations. After curdling, the cheese is salted and aged for a minimum of four months, although some variants are aged for over a year. This aging process is crucial, as it gives the Pecorino its distinctive sharp and salty flavour profile, with hints of a nutty aftertaste.

In terms of texture, Pecorino Siciliano varies from semi-hard to hard, becoming firmer and crumblier as it ages. This makes it an excellent grating cheese, perfect for sprinkling over traditional Sicilian pasta dishes.

The cheese is typically shaped into medium-sized round wheels, with a natural rind that darkens as it ages. It is a versatile cheese that can be enjoyed in various forms – from a young and softer version that’s great on a cheese platter to a well-aged, hard variant great i you want to add it on top of the pasta dish.

When pairing the Pecorino, consider robust Sicilian red wines or even a chilled glass of white. The cheese also pairs well with honey, pears, and figs, making it a delightful addition to any cheese board.

My tip: the Pecorino cheese may have a slightly different taste in the different towns of Sicily. For this reason, I suggest visiting the Sicilian street markets where you can try the different variations and buy what you prefer. A great way to taste cheeses.

Caciocavallo Siciliano

Caciocavallo Siciliano, a name that translates to “cheese on horseback,” is a true reflection of Sicilian cheese-making heritage. This stretched-curd cheese, made from cow’s milk, is known for its distinct pear or gourd shape, often tied with a rope and hung to age, resembling saddlebags on a horse.

The process of making Caciocavallo Siciliano begins with the gentle heating of cow’s milk, followed by stretching and moulding the curd into its unique shape. It’s then aged for at least two months, during which it develops a smooth, elastic texture and a golden-yellow rind.

The aging process can continue for several months to over a year, leading to a firmer texture and a more pronounced flavour.

Caciocavallo is renowned for its mildly tangy, sweet, and slightly spicy flavour profile. As it ages, the cheese develops subtle hints of spice and a more robust taste, making it more appealing to those who enjoy a complex flavour palette.

Serving Caciocavallo Siciliano can range from slicing it thinly for antipasto plates to adding it to traditional Sicilian dishes. Its versatile nature allows it to be a table cheese, a cooking ingredient, or even served melted in various recipes.

For wine pairings, Caciocavallo Siciliano goes well with medium-bodied Sicilian red wines or even some of the fruitier white wines. The cheese also complements well with cured meats, olives, and rustic bread, making it an essential component of any Sicilian-themed meal or cheese platter.

Ragusano

The Ragusano cheese, hailing from the province of Ragusa, is a testament to the island’s rich dairy traditions. Made exclusively from the milk of local Modicana cows, this cheese is deeply rooted in Sicilian culture and history.

This is not a cheese that you will find all around Sicily. Of course, it’s a must try in Ragusa, one of the most beautiful places to stay in Sicily, as well as in most of the trattorie around the lovely baroque towns of Sicily, in the Val di Noto.

The artisanal methods used in crafting Ragusano involve a meticulous process. The curd is heated, stretched, and then moulded into large rectangular blocks. What sets Ragusano apart is its aging process, which can last from eight months to over two years.

During this time, the cheese is regularly rubbed with olive oil and vinegar, contributing to its unique flavour profile and the development of its hard, golden rind.

Ragusano’s flavour is rich, slightly spicy, and distinctly savoury, making it a bold addition to any cheese platter. Its firm and dense texture is ideal for slicing and grating, offering versatility in culinary uses.

When serving Ragusano, you can enjoy it as is, on a cheese board, or use it to add depth to traditional Sicilian dishes like pasta and risotto.

It pairs exceptionally well with full-bodied red wines, which complement its robust flavours. Ragusano also goes beautifully with cured meats and olives, creating a delightful Mediterranean spread.

Tuma Persa

The Tuma Persa, meaning ‘lost cheese,’ is a unique Sicilian cheese with a fascinating history. Once thought to be extinct, it has been revived by dedicated Sicilian cheesemakers, bringing back a piece of culinary heritage.

This cheese is traditionally made from a blend of cow and sheep milk, though variations exist. The production process of Tuma Persa is quite intriguing.

After the initial curdling and shaping, the cheese is left to age in a way that encourages the development of a natural mould. This aging process, which can last several months, gives Tuma Persa its distinctive flavour and texture.

In terms of taste, Tuma Persa is mild, buttery, and has subtle herbaceous undertones, making it a delightful cheese that appeals to a wide range of palates. Its texture ranges from soft to semi-firm, depending on the aging period.

When it comes to serving Tuma Persa, its versatility shines. It can be enjoyed on its own, where its mild flavour makes it a great option for those who prefer less intense cheeses.

It also pairs wonderfully with light, fruity wines, enhancing its delicate flavours. In the kitchen, Tuma Persa can be used in a variety of dishes, from simple cheese platters to being melted into pasta or risotto, adding a creamy, luxurious texture.

Ricotta Salata

The Ricotta Salata is an intriguing variation of the more commonly known fresh Ricotta. Unlike its creamy counterpart, this Ricotta is pressed, salted, and aged for a minimum of 90 days, which transforms it into a firm, yet crumbly cheese that grates beautifully.

Its taste, while retaining a mild milkiness inherent to Ricotta, brings a pleasant saltiness that makes it a versatile player in both traditional and modern Sicilian cuisine.

In your culinary adventures, you can leverage the Sicilian Ricotta’s unique characteristics to elevate a variety of dishes. Its salty, slightly tangy profile makes it a perfect finisher for pasta dishes like the iconic Pasta alla Norma or sprinkled over fresh salads for a Mediterranean flair.

Not limited to savoury, it can be a delightful surprise in sweet dishes too – imagine a crumbly topping on a fig tart or a refreshing watermelon salad.

Beyond its taste, what makes Ricotta Salata a staple in kitchens is its adaptability. It stands out in simple, rustic recipes as well as in elaborate, gourmet creations.

Whether you are a novice cook or a seasoned chef, this cheese promises to add a distinct touch to your cooking, merging the simplicity of traditional ingredients with the complexity of well-developed flavours.

Vastedda della Valle del Belìce

The Vastedda della Valle del Belìce has a unique characteristic – it’s one of the few spun-curd sheep cheeses. Originating from the Belìce Valley in western Sicily, Vastedda is protected by PDO (Protected Designation of Origin) status, underscoring its uniqueness and cultural significance.

What sets Vastedda apart is its production process. Unlike traditional cheese that involves curdling, Vastedda is made by spinning the sheep’s milk curd, a method more commonly associated with mozzarella. This process results in a soft, creamy texture that is both delightful and unusual for a sheep’s cheese.

The flavour of Vastedda is mild and slightly tangy, with just a hint of sweetness. This delicate balance of flavours makes it a versatile cheese that can be enjoyed in various ways.

Its soft, creamy texture and mild taste make it a perfect addition to a fresh salad, or it can be savoured on its own, perhaps accompanied by a drizzle of local Sicilian honey or some fresh figs to enhance its natural sweetness.

The small, round disc-like shape of Vastedda is also distinctive, making it easily recognizable. When selecting a wine pairing, a light Sicilian white wine complements Vastedda’s mild flavour beautifully, making for a delightful and authentically Sicilian culinary experience.

This is another of those Sicilian cheeses that is hard to find. That is why I suggest always renting a car in Sicily to experience the most remote places and unique gems of the region, especially on the west side.

Stopping on the road, in a small village, having lunch in a family-run restaurant, experiencing the local life and tasting the local products is a priceless experience, in a way better than seeing the most famous destinations of Sicily.

Maiorchino

Maiorchino, hailing from the picturesque town of Novara di Sicilia north of the unique Mount Etna, is a cheese steeped in history and tradition. It is a testament to the rich cheesemaking heritage of Sicily, particularly in the Nebrodi mountains where it originates.

This cheese is made exclusively from the milk of local sheep, grazing on the lush pastures of the Nebrodi region. The production of Maiorchino is highly seasonal, tied to the rhythms of nature and the pastoral traditions of the area.

This seasonal production lends the cheese a distinct taste that varies slightly from batch to batch, reflecting the changing flora consumed by the sheep.

Its rich, nutty flavour characterizes Maiorchino with a slight hint of spiciness, a profile developed through a careful aging process that can last up to a year. The texture of Maiorchino ranges from firm to hard, making it an excellent cheese for grating over traditional Sicilian pasta dishes.

The cheese is typically formed into large, cylindrical wheels, showcasing a rustic, natural rind that develops during the aging process.

Maiorchino’s robust flavour makes it a standout addition to any cheese board, and it pairs exceptionally well with robust Sicilian red wines, enhancing the depth and complexity of its flavours.

For an authentic culinary experience, try Maiorchino shaved over pasta, or enjoy it sliced with a drizzle of local honey to complement its rich, nutty notes. What a great way to finish the day after a relaxing day in a Yoga retreat in Sicily.

Canestrato

Canestrato, a name derived from the Italian ‘canestro’ meaning ‘basket’, is a testament to its traditional basket-molded shape. This versatile pressed cheese is a cherished culinary staple in various Italian regions, each lending its unique touch.

In Puglia, Canestrato Pugliese, a PDO (Protected Designation of Origin) cheese, is celebrated for its rich, full-bodied flavour, achieved through sheep’s milk sourced from the region’s pastoral landscapes.

Meanwhile, in Sicily, Canestrato Siciliano offers a slightly different taste profile, thanks to the inclusion of goat’s milk in some variants. What sets Canestrato apart is its aging process, ranging from a few months to over a year, which profoundly impacts its flavour and texture.

The cheese evolves from a semi-firm, mildly tangy profile to a hard, crumbly texture with intense earthy notes.

Ideal for grating over pasta, risottos, or even served as part of a cheese platter, Canestrato blends effortlessly into a variety of dishes. Its robust savour complements hearty vegetable soups, and its firmer varieties are a dream when lightly fried as part of a traditional Italian antipasto.

When it comes to wine pairing, a bold red wine or a crisp white from the same region enhances its rich flavours beautifully.

Provola dei Nebrodi

Nestled in the lush Nebrodi mountains of Sicily, Provola dei Nebrodi is a semi-hard cheese that echoes the region’s rich pastoral traditions. Characterized by its distinct pear or cylindrical shape, this cheese is made exclusively from the milk of cows grazed in the Nebrodi area, right between Cefalu and Etna Mountain.

This is such a lovely part of Sicily to have a scenic drive and stop in one of the many trattoria along the route.

The cheese undergoes a meticulous maturation process, typically lasting two to three months, during which it develops its signature mildly smoky flavour and buttery texture.

This distinct taste profile is achieved through a careful smoking process, where the cheese is exposed to natural wood smoke, imparting a delicate smokiness that doesn’t overpower its intrinsic milky, buttery notes.

Provola dei Nebrodi is remarkably versatile in the kitchen. It shines in its simplicity when sliced and served with rustic bread and olives, allowing its subtle flavours to take centre stage. In cooking, its melting qualities make it an excellent choice for enriching pasta dishes or as a sumptuous topping for pizzas.

Its nuanced flavour profile also pairs exquisitely with a variety of wines, from a light Sicilian white to a robust red, enhancing its creamy, smoky notes.

Primo Sale

Primo Sale, often referred to as the “first salt” cheese, is a delightful introduction to the world of Italian cheeses. This young cheese, usually aged for just a few days, is celebrated for its mild, delicate flavour and soft, moist texture.

It’s like the first whisper of what matured cheese can become, offering a subtle taste that appeals to a wide range of palates.

When it comes to culinary uses, Primo Sale is a chameleon. It can be savoured as is, as part of a cheese platter, or used as a creamy addition to various dishes.

Its soft texture and mild flavour make it an excellent melting cheese – think of a gooey topping on a homemade pizza or a velvety addition to risotto. It’s also a great cheese for breakfast or a light snack, paired with fresh fruits or a drizzle of honey for a simple yet satisfying treat.

Primo Sale’s beauty lies in its simplicity and its ability to complement other ingredients without overpowering them. Whether you’re tossing it into a summer salad for a gentle cheesy touch or melting it into a comforting bowl of polenta, Primo Sale is sure to add a delightful dimension to your everyday cooking.