Canestrato Crotonese cheese
The first documented reference to Pecorino Crotonese dates from the second half of the eighteenth century. The milk from two milkings is coagulated with kid's or lamb's rennet in paste at a temperature of about 37°C for 30 minutes. The curd is broken into small pieces and part-cooked, then placed in the traditional cheese moulds made from woven rushes. The cheese is aged in refrigerated rooms at a temperature kept below 18°C, and at low relative humidity.
The outer rind is hard and brownish yellow to dark grey in colour while the body of the cheese is pale to dark straw-yellow with very few eyes. It has a savoury, tangy taste. Its top and bottom are flat, 20-30 cm in diameter, it is generally 7-10 cm high and 2-3 kg in weight. At Easter, Pecorino – or Canestrato – Crotonese is traditionally eaten fresh with raw broad beans and local red wines, such as Cirò, Val di Neto or Melissa.
It is produced in the province of Crotone, Rossano and Catanzaro Lido in the Sila area of Calabria.
Reference: The Slow Food Foundation for Biodiversity
Calories in different varieties and various types of cheeses
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For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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