Established in 1989 near Palermo, Sicily, by Giovanni and Pietro Pastoia, the original vision for Sifor was to help package and market the large number of fresh Pecorino cheeses made by shepherds in the local area.

Both founders had considerable experience of the retail world and a passion for cheese. Over the years, the business grew and expanded, to include a warehouse specifically designed for cheese maturation as well as their own production facility based at Montallegro.

There, they produce a variety of Ricotta and Pecorino cheeses, some made to traditional recipes and some incorporating entirely new ideas such as their Pecorino made with the addition of pistachio nuts.

Made from pasteurized sheep’s milk, Sifor’s Pecorino with Pistachio invokes the ancient Arab influence of the region. Wheels are released when they are quite young, at around 15 days of age with the result that the cheese has a firm yet moist texture that is fairly dense and smooth.

Flavors are rich and hint of nuts, salt, citrus and wood.