https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Pecorino_di_Crotone_cheesePecorino di Crotone cheese - Revision history2026-07-23T08:22:04ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Pecorino_di_Crotone_cheese&diff=107569&oldid=prevChef: Text replace - "</div>
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|description=Pecorino di Crotone is a pressed cheese made with two thirds ewes’ milk and one third goats’ milk, originally produced in the province<br />
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[[Image:Crotonese cheese.jpg|300px|thumb|right| Pecorino di Crotone cheese]] <br />
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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. <br />
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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.<br />
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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.<br />
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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.<br />
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{{CheeseContact}}<br />
[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category: Calabria cheeses]]<br />
[[Category:Ewes' milk cheeses]]<br />
[[Category:Goats' milk cheeses]]<br />
[[Category:Mixed milk cheeses]]<br />
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