Slow Food Presidium

It is a cylindrical cheese round with a weight going from 10 to 18 kilos. It is one of the biggest pecorino cheese produced in Italy and probably dates back to the 17th century. It is a top-quality cheese ideal for long maturation periods. It is produced in small quantities from February to the second decade of June, processing sheep's raw milk and adding about the 30% of goat's milk, as well as kid or lamb rennet. The complex processing method and the long maturation periods increase the production costs. For this reason, (Maiorchino) pecorino risks to disappear.

  • Curiosities: Still today, on Mardi Gras, in Novara di Sicilia and some other Municipalities producing it, the mature cheese rounds are used for the traditional "ruzzola": shepherds compete making the cheese rounds roll along the main street of the town.

  • Production Area: Municipalities of Santa Lucia del Mela, Novara di Sicilia, Basicò, Tripi, Mazzarà Sant'Andrea, Fondachelli Fantina, Montalbano Elicona, and other areas of Nebrodi (Province of Messina)
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