This wiki category contains photographs and detailed information on cheeses produced in the Italian region of Calabria.
Calabria is what is known as the 'toe' of Italy and comprises five provinces: Catanzaro, Cosenza, Crotone, Reggio Calabria and Vibo Valentia. The region had a typical southern Italian and Mediterranean cuisine, with a balance between meat-based dishes (pork, lamb, goat), vegetables (especially aubergines), and fish. Pasta (like in most parts of Italy) is also very important in Calabria. In contrast to most other Italian regions, Calabrians have traditionally placed an emphasis on the preservation of their food, partly because of the hot climate and potential crop failures. As a result, there is a tradition of packing vegetables and meats in olive oil, producing sausages and cold meats and, along the coast, curing fish.
Calabria produces many varieties of cheese, which would be difficult to obtain in the UK, but they are worth looking out for if you ever visit the region.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.
- Furmaggiu du quagliu cheese.jpg
- Pecorino della locride cheese.jpg
- Pecorino di Vazzano cheese.jpg
- Pecorino Valle dell'Ancinale cheese.jpg
- Rasco cheese.jpg
Pages in category "Calabria cheeses"
The following 40 pages are in this category, out of 40 total.
- Caciocavallo di Ciminà cheese
- Caciocavallo podolico cheese
- Caciocavallo Silano cheese
- Cacioricotta cheese
- Caciotta calabra cheese
- Caciotto di Cirella di Platì cheese
- Canestrato Crotonese cheese
- Canestrato d'Aspromonte cheese
- Canestrato di Calabria cheese
- Caprino dell'Aspromonte cheese
- Caprino della Limina cheese