'Sicilian pecorino') is an origin-protected firm sheep's milk cheese produced in the Sicily region of Italy.

[1] It is produced throughout the island, but especially in the provinces of Agrigento, Caltanissetta, Enna, Trapani, and Palermo.

It is a pecorino-style cheese, like its close relation pecorino romano, but not as well known outside Italy as the latter.

A semi-hard white cheese, it has a cylindrical shape and a weight of about 12 kg (26 lb).

[2] The cheese was awarded with the denominazione di origine controllata (DOC) status in 1955 and the European Union protected designation of origin (PDO) status in 1996.