Pecorino di Crotone cheese

From Cookipedia

Pecorino di Crotone cheese

Pecorino di Crotone is a pressed cheese made with two thirds ewes’ milk and one third goats’ milk, originally produced in the province of Crotone, but now found throughout Calabria.

Once pressed, the cheese dries for 3 or 4 days and it then it is either salted or washed in brine. It can be matured from 40-50 days, up to 2 years. Sometimes it is rubbed with olive oil.

The cheese has a cylindrical shape, a thin rind of pale yellow when very young, becoming a harder and thicker, ochre colour as it matures. It is etched with the marks of the baskets in which it is aged.

The interior of the cheese is soft, supple, compact and white when fresh, with a few holes, from which fat is released as it matures. Its size can vary between 20-30 cm in diameter, 7-18 cm in height and a weight of 1-8 kg. It has a sour flavour when young which becomes spicier with age.

===Calories in different varieties and various types of cheeses===

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Pecorino di Crotone cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Pecorino di Crotone cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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