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The interpretations of the
significance of the name of this cheese is decidedly controversial: one
possible explanation is that “Piacintinu”, in dialect translates into “il
formaggio che piace” (cheese that is liked) or “che piange” (that cries),
due to the presence of droplets of humidity in the cheese. Another version
with regards to the meaning of the name, points its characteristic of being
a hard cheese, “da stagionare” (to be aged), like Grana cheese in Northern
Italy. In fact, “Piacentino” was the name automatically given to Grana. Even
if nowadays Piacintinu tends to be consumed fresh, it can also be
aged/matured over long periods of time. What makes Piacintinu distinctive,
is without doubt the color, which is obtained by the addition of wild
saffron and black peppercorns.
It is important to note that this cheese is produced almost exclusively with
milk from animals that have eaten wild grasses, which in turn gives
the milk a unique flavor.
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ENNA'S PIACINTINU
