Cheeses

Pecorino Crotonese

Pecorino Crotonese PDO: hand-pressed sheep's cheese from the Marchesato

Whole milk from sheep that move to summer pastures and graze wild plants is set with kid rennet and pressed by hand into traditional basket moulds. Across the provinces of Crotone, Catanzaro and Cosenza it is made fresh, semi-hard, aged or for grating, rubbed with olive oil as it matures. A PDO cheese.

• The imprint of the basket mould on the rind and the consortium's «C» logo beside the word DOP
• Cut it and you smell sheep's milk, hay, field herbs, hazelnut and a hint of smoke
• Fresh it is creamy and tangy; aged it turns bold, with a slightly sharp finish

How to enjoy it. Serve it with rustic bread and honey or a cheese-friendly jam, or beside cured meats with a glass of wine. The aged cheese suits sun-dried tomatoes, chillies and Tropea red onions in oil.

Production areas

Calabria

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