Sicilian Pecorino aged 6 months or 12 months in 250g vacuum-packed package.
LIMITED ARTISAN PRODUCTION VIDEO
The Pecorino Siciliano Stagionato from the Mandra di Mezzo dairy is an authentic masterpiece of Sicilian cheesemaking art, perfect for those seeking intense and genuine flavors. Produced exclusively with raw milk from sheep raised in the pristine pastures of Poggioreale, Sicily, this cheese is the expression of tradition and the bond with the territory.
With a carefully controlled maturation that enhances its aroma and structure, this pecorino presents itself with a compact and crumbly paste, characterized by shades ranging from ivory white to straw yellow. The flavor is strong, with a balanced combination of savory and aromatic notes, enriched by a light spicy aftertaste that intensifies with time.
Perfect for grating on Mediterranean first courses, such as pasta with sardines or spaghetti with tomato sauce, it adds a touch of personality to every recipe. It is also ideal for completing soups, broths or gratinated vegetables, proving to be a versatile and indispensable ingredient.
Mandra di Mezzo Aged Sicilian Pecorino is produced using traditional methods, without the use of chemical additives, to guarantee an authentic and natural experience. Each piece contains the passion of generations of cheesemakers, dedicated to preserving the quality and purity of a unique product.
Choose Pecorino Mandra di Mezzo and bring a piece of Sicily to your table, a tribute to the flavors and traditions of a land rich in history and gastronomic culture.
This cheese is unrivaled in terms of taste, nothing to do with the cheese, "sheep" that you find at the supermarket. At first sight it may seem the same cheese but usually the products of large-scale distribution, even certified ones, are not up to the level of a high quality artisanal product like this.
What makes the difference is the taste that each individual artisanal production process gives it: from the sheep grazing freely on the adjacent hills, to the traditional raw processing of freshly milked milk, up to the brine using the famous Marsala sea salt and finally the maturing in the cellar for six months to a year, at a controlled temperature, giving this cheese a unique, typical and genuine taste.
What else to say! It is absolutely a must-try, not only for lovers of cacio e pepe pasta but because it is a cheese that respects the true typical Sicilian taste.
Only by tasting it can you realize its authentic taste and its great value.
This aged pecorino from the Mandra di Mezzo dairy, according to our evaluation of tasters, also confirmed by hundreds of already satisfied customers, has received 5 gold stars and is therefore classified as one of the best sheep's cheeses that you can ever find in the entire territory of the Belice Valley.
Our tasting team guarantees.
Skeptical? I challenge you to find something better!!!
Buy it now, try
You won't regret it.
Raw sheep's milk
Lamb Rennet
Marsala sea salt
Origin of the milk: Valle del Belice, Sicily, Italy, only from the sheep of our own farm.
Produced outside the DOP specification by choice, it embodies the essence of artisanal cheese, far from the standards of industrial dairies and large-scale distribution.
Produced in shapes from 4 to 12 kilograms.
Sold in portions of approximately 250g.
Vacuum packed.
We ship to all of Europe and the United States - Secure transactions with SSL encryption
Payments are accepted with Bank transfer and with all credit cards via PayPal stripes.
Chat with us 
And then Add to Home Screen.