The Pecorino Siciliano DOP is the oldest cheese produced in Sicily and perhaps Europe. It’s a hard cheese, made with sheep’s whole milk, raw and coagulated with lamb rennet. The production occurs between October and June. The dry salting is done twice by hand on the wheel; the cheese is then washed with brine as it dries. For at least 4 months, the seasoning is carried out on wooden shelves in cool places.