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
2 kg
Dimensions
15-20 cm diameter, h. 10 cm
Producers
dairies in the Crotone area
Codice forma
n.d.
Codice tagliato
n.d.

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.
Privacy policy