Description
Piacentinu Ennese PDO is a pressed mature cheese obtained with raw whole sheep’s milk from the Sicilian Comisana, Pinzirita, Valle del Belice breeds and their crossbreeds, with the addition of saffron and black pepper corns.
Production Area
The production area of Piacentinu Ennese PDO is within the entire territory of the municipalities of Enna, Aidone, Assoro, Barrafranca, Calascibetta, Piazza Armerina, Pietraperzia, Valguarnera and Villarosa in the Province of Enna, in the Sicily region.
Production Method
Sheep’s milk from one or two consecutive milkings is used and it must be processed within 24 hours. The milk is brought to the cooking temperature (38 °C) and transferred into a wooden vat (tina), where saffron and rennet paste are added; the rennet originates from calves and kids that are reared in the production area. The saffron is also produced locally and is characterised by an elevated crocin and picrocrocin content, which gives the cheese an intense and characteristic bouquet. After curdling, the curd is broken with a pole (rotula) to obtain grains the size of a rice grain. The granules agglomerate to form a cheese mass, which is then transferred to a wooden or steel table, cut and put into reed baskets (fascedde); black pepper corns are added before putting the curd in the baskets. The wheels are pressed by hand to stimulate the expulsion of the whey. The baskets are then put into the wooden vat and covered with hot second cheese whey for 3-4 hours. The cheeses are then extracted and left to cool, before being sprinkled evenly with large salt grains (dry salting). This is repeated twice at a distance of ten days. The cheese is ripened for at least 60 days.
Appearance and Flavour
Piacentinu Ennese PDO has a cylindrical shape and weighs 3.5-4.5 kg. The rind is soft and springy, while the cheese is smooth and yellow, varying in intensity due to the saffron; there are a few eyes. Its appearance is also characterised by the presence of black pepper corns. It has a mild to medium piquant flavour, depending on how mature it is, and a characteristic aroma with light notes of saffron.
History
The origin of the production of Piacentinu Ennese PDO is linked to both the diary processing of sheep’s milk, which was already widely spread in ancient times, and the cultivation of saffron. Legend has it that the addition of saffron to the milk during production goes back to the period of the Norman domination (11th century), when Roger the Norman ordered a cheese with revitalising properties to be made, in order to cure his wife Adelasia who suffered from deep depression and also loved cheese. Saffron has in fact always been famous for its stimulating and energising properties.
Gastronomy
Piacentinu Ennese PDO should be kept in the refrigerator inside in a food-grade container or wrapped in greaseproof paper. It can be eaten either as a table cheese or used as an ingredient in various recipes. In the first case, the particular aromatic characteristics given to the saffron can be better appreciated. In Sicilian tradition it is also used in breading for meat, first courses (e.g. pasta with free-range chicken broth), and in capretto abbuttunato, a typical goat meat dish in Enna.
Marketing
The product is marketed as Piacentinu Ennese PDO. It is sold year-round in whole wheels.
Distinctive Features
Terpineol, a particular type of terpene, has been found in Piacentinu Ennese PDO. This aromatic substance comes from the typical forage essences the sheep feed on in the pastures in the production area.
