Piacentinu Ennese DOP

Ancient Sicilian pecorino cheese produced exclusively in Enna at 700 meters above sea level and protected by the DOP consortium. 
The milk comes from three neighboring farms that provide pasture nutrition. The manufacturing process is artisanal and still uses ancient wooden vats for the addition of saffron produced by the same cheesemaker to the curd.
The curd is then transferred to reed baskets for the insertion of black pepper. The seasoning is done on wooden planks in the cellar for at least 60 days.The taste is delicate but aromatic due to the presence of saffron; as the seasoning progresses, the aromas become more intense and slightly spicy notes emerge.