Piacentinu Ennese D.O.P.
The Piacentinu Ennese is a compact and pressed cheese, made with whole sheep's milk, raw with natural fermentation acidity, produced by the native Sicilian sheep breeds Comisana, Pinzirita, Belice Valley and their mestizos, fed on natural pasture. A peculiar characteristic is the addition of saffron cultivated in the Enna area and of black peppercorns. A legend has it that Roger the Norman, during the domination in Sicily, in the first century. after 1000, worried about the invincible depression of his wife Adelasia del Monferrato, moreover fond of cheese, he had a pecorino prepared with the addition of saffron and black pepper, spices of whose anti-depressive virtue the Norman king was convinced supporter. Why is this cheese called that? The origin is idiomatic: "piacentinu" from the Sicilian agreeable or like it. According to others it should be called "piangentinu" for the tears of fat that ooze from the form.