Piacentinu Ennese

Piacentinu Ennese is a pressed, raw whole-milk sheep's cheese produced in nine municipalities of the province of Enna, Sicily. Its defining characteristic is the addition of saffron grown within the production area during cheesemaking, which gives the paste a uniformly yellow colour. Whole black peppercorns are also incorporated. Milk must come from Comisana, Pinzirita and Valle del Belice sheep or their crosses.

About this designation

Registered as a PDO on 25 September 2007 under file number PDO-IT-0646 (eAmbrosia identifier EUGI00000013836), Piacentinu Ennese is produced exclusively in the municipalities of Aidone, Assoro, Barrafranca, Calascibetta, Enna, Piazza Armerina, Pietraperzia, Valguarnera and Villarosa in the western part of the province of Enna, Sicily. The cheese is made from raw, whole milk with natural acidity from fermentation, drawn from sheep of the native Sicilian Comisana, Pinzirita and Valle del Belice breeds and their crosses bred within that area. Rennet must be lamb or kid rennet paste from animals bred in the production area. Saffron (Crocus sativus) and whole black peppercorns (Piper nigrum) must both originate from the production area; the peppercorns must be washed in hot water above 80 °C before incorporation. The cheese is cylindrical, weighing between 3.5 and 4.5 kg, with a crust no more than 5 mm thick. Fat content must be a minimum of 40 % on the dry matter, protein a minimum of 35 % on the dry matter, and salt a maximum of 5 % on the dry matter. Maturation must last at least 60 days. Farming, production and maturation must all take place within the defined area. Each cheese is identified by a casein nameplate bearing the name Piacentinu Ennese and a mould identification code number, affixed during moulding and pressing. The applicant body is the Consorzio di Tutela del Formaggio Piacentinu Ennese DOP.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 25 September 2007 under file number PDO-IT-0646, eAmbrosia identifier EUGI00000013836.
• Saffron added during cheesemaking must be produced within the defined production area and is classified in quality category I and II based on its crocin and picrocrocin content.
• The specification permits only Comisana, Pinzirita and Valle del Belice sheep, or their crosses; no other breeds are permitted for milk supply.
• Each wheel is identified by a casein nameplate bearing the name and a mould identification code number, affixed at the moulding and pressing stage.

Tasting notes

Sicilian sheep's milk cheese from Enna with characteristic saffron infusion and embedded peppercorns. Vivid yellow paste, firm crumbly texture, sheep-milk flavor enhanced by floral saffron and pepper warmth — distinctive aromatic profile.

HoReCa use

Sliced on Sicilian cheese boards as a visual centrepiece; grated over Sicilian rustic pasta; paired with citrus marmalade; used as a component of Sicilian-themed tasting menus.

Packaging

• wheel-full-3-5kg
• wedge-vacuum-300g