Pecorino Crotonese Cheese

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About Pecorino Crotonese Cheese

Pecorino Crotonese is a hard, semi-cooked cheese made exclusively from whole sheep's milk. It is produced in Italy, specifically in the regions of Crotone, Catanzaro, and Cosenza. The cheese is available in fresh, semi-hard, and ripened varieties, and can also be found in grated form. Pecorino Crotonese has a cylindrical shape with flat or slightly convex sides and a straight or slightly convex heel. The cheese is known for its distinct flavor, which includes notes of sheep's milk, hay, mature wild grasses, hazelnut, and smoke. The cheese is traditionally made by hand, and the production process includes the use of kid rennet paste and rock salt. The cheese is protected under the Protected Designation of Origin (PDO) status, ensuring its quality and authenticity.

Key Facts

Country of Origin Italy
Specific Origin Provinces of Crotone, Catanzaro, and Cosenza
Protection PDO (2013)
Milk Type Whole sheep's milk
Milk Treatment Raw, thermised, or pasteurised
Fat Content At least 40% in dry matter
Moisture Content At least 30%
Rind Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs
Texture Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm
Flavor Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened)
Aroma Light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke
Colors Fresh - milky white; Semi-hard - light brown rind; Ripened - slightly straw-colored
Forms Fresh, semi-hard, ripened, grated
Age Fresh, semi-hard, ripened (more than six months for ripened)
Rennet Type Kid rennet paste
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