Piacentinu Ennese

Comisana, pinzirita, and Valle del Belice are just a few of the native Sicilian breeds reared in these hills.
And, since ancient times, their milk has been combined with saffron grown in the area to make piacentinu, pecorino, che piace, in the local dialect.

Produced in nine municipalities in the province of Enna, it has a compact paste and is one of a kind: it is flavoured with saffron – which gives the paste its characteristic yellow colour – and black peppercorns – soaked in hot water the evening before production. The production technique, which involves adding hot water to the curds, and the careful use of salt make it one of Sicily’s mildest cheeses, the “most European”.
After maturing for about 60 days, it has a delicate aroma and a sweet, aromatic flavour due to the saffron.

Source: Slow Food Foundation