Guide to Sicilian Cheeses You’ve Never Heard Of

Sicily isn’t just sunshine, seafood, and street food. It’s also a cheese lover’s dream—if you know where to look. Sure, everyone’s heard of ricotta and pecorino, but the island is brimming with hidden dairy treasures that rarely make it out of their mountain villages. Let’s dig into Sicily’s best-kept secrets of the cheese world.

1. Piacentinu Ennese – The Cheese That Glows

This bright yellow cheese from Enna gets its color (and kick) from saffron and black peppercorns. Legend has it that even Roger I of Sicily used it as a mood booster. Talk about food therapy.

• Milk: Sheep
• Texture: Semi-hard
• Flavor: Rich, aromatic, and just a little spicy

2. Vastedda del Belice – The Only Stretched Sheep’s Milk Cheese in Italy

Vastedda is soft, delicate, and slightly sour—made exclusively from the milk of Valle del Belice sheep. It’s the mozzarella of the Sicilian hills, and it’s protected by DOP status.

• Milk: Sheep
• Texture: Stretchy, like mozzarella
• Best served: Sliced on warm bread with olive oil and cherry tomatoes

3. Tumazzu di Capra – Goat Cheese With Attitude

This aged goat cheese from the Nebrodi mountains comes with serious flavor. It’s tangy, strong, and crumbly—and if you blink, you might miss the tiny producers who still make it by hand in wooden molds.

• Milk: Goat
• Texture: Crumbly to hard
• Flavor: Tangy and sharp with grassy notes

4. Maiorchino – A Wheel Worth Waiting For

A massive aged cheese made in the Messina area, Maiorchino is known for its sharp, salty bite. It can weigh up to 100 pounds and is sometimes rolled downhill for fun during local festivals. No joke.

• Milk: Mixed (goat, sheep, sometimes cow)
• Aged: Up to 2 years
• Best for: Grating over pasta, showing off to your foodie friends

5. Canestrato Siciliano – The Basket Cheese

This name refers to the traditional woven baskets used to shape the cheese, giving it a ridged surface. It’s firm, salty, and a favorite among locals, especially in central Sicily.

• Milk: Sheep or mixed
• Texture: Firm and sliceable
• Perfect with: Salami, olives, and a glass of Nero d’Avola

Where to Find These Cheeses

You’ll need to venture into markets, farms, and cheese stalls to find these gems. Look out for:

• Ballarò Market in Palermo
• Local festivals like the Sagra del Formaggio in Ragusa
• Specialty cheese shops in Catania and Agrigento

Or… just make friends with a Sicilian nonna. They usually have a stash.

Conclusion: Beyond the Pecorino

Next time you’re in Sicily, skip the supermarket mozzarella and ask for one of these. Your palate—and your Instagram feed—will thank you. 🧀

Sicilian Food Culture