Fresh Pecorino Gallitello is named after an area of Sicily where it is made with pasteurized sheep’s milk and it is available in three different variants: Plain, flavoured with Black Peppercorn or Red Pepper. The cheese is produced and, after approximately 3 days, it is put in brine for 72 hours, later it is left to dry for 10 days and finally packaged. The size is approximately 14 kg.