Pecorino di Crotone
Pecorino from Crotone includes the sheep’s milk cheeses of the Marchesato crotonese.
- Milk in Chiellino’s recipe
- Sheep’s milk
- Area
- Marchesato crotonese, Calabria
Between the coast and the Sila
Chiellino locates its dairy tradition between the Ionian coast and the Sila, in Crotone province. For the protected denomination’s rules, explore the separate Pecorino Crotonese entry.
CalabriaWhat to pour with it
Questions worth asking
Is every pecorino from the Crotone area Pecorino Crotonese DOP?
The geographic description alone does not identify the protected cheese. For Pecorino Crotonese DOP, the consortium advises checking the label for its logo and the DOP designation. Use that precise name when you ask for the protected product.
What does the basket pattern tell you?
The Pecorino Crotonese consortium identifies basket marks on the surface as a characteristic of its protected cheese. It describes pressing the curd by hand after placing it in baskets, a step called frugatura.
Does Pecorino Crotonese DOP taste the same at every age?
No. The consortium describes the fresh version as soft and pleasantly acidic, with a thin rind and creamy paste. Its aged version has a hard, brown rind and a more intense flavor with a very slight piquant finish. These descriptions apply to Pecorino Crotonese DOP, rather than every cheese sold under a general Crotone-area name.
Worth knowing next
- Pecorino CrotoneseOur suggestion: explore Pecorino Crotonese alongside Pecorino di Crotone to compare Italian dairy traditions.
- Pecorino di PiciniscoOur suggestion: explore Pecorino di Picinisco alongside Pecorino di Crotone to compare Italian dairy traditions.
- Pecorino SardoOur suggestion: explore Pecorino Sardo alongside Pecorino di Crotone to compare Italian dairy traditions.
