Pecorino allo zafferano

A typical product from the province of Enna in Sicily. The uniqueness of this sheep's cheese lies in the production technique, in which peppercorns and caramelised saffron are added to the curd, whereby the saffron colours the paste yellowish. It has an elastic, melting texture. The floral notes and clear presence of saffron harmonise wonderfully with the characteristic sheep's milk flavour.