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.
|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|
|Milk:||full fat, raw, sheep’s cheese|
|Ripening:||at least ninety days|
|Size:||15-20 cm diameter, h. 10 cm|
|Producers:||dairies in the Crotone area|