• Home
  • Cheeses
  • Regional selections
  • Basilicata, Calabria, Sicilia, Sardegna inglese
  • Pecorino Crotonese DOP cheese

Pecorino Crotonese DOP cheese


Calabria is the home of many kinds of sheep cheese, such as those from Vezzano and Monte Poro. Nonetheless, the most well known is possibly that from Crotone (Pecorino Crotonese DOP), as its flavour is slightly stronger than those of the other southern Italian sheep’s cheeses.

Organoleptic characteristics
Aspect and texture: compact, hard, more or less intense yellow paste according to the ripening period
Taste: intense, flavourful, distinctive
Serving suggestions: Red wines. Aromatic honey. Hot pear or quince chutney. Pasta without tomato sauces, homemade bread
Technical characteristics
Milk: full fat, raw, sheep’s cheese
Production method: artisan
Paste: pressed
Salting: dry
Ripening: at least ninety days
Production period: November-June
Fats: 40% F-Dm
Weight: 0.8 kg
Size: 15-20 cm diameter, h. 10 cm
Producers: dairies in the Crotone area