Cheese of the Day: April 25 – Pecorino Crotonese PDO – Marcella The Cheesemonger International Guilde des Fromagers
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Cheese of the Day: April 25 – Pecorino Crotonese PDO

Tuesday’s Cheese of the Day is Italian Style Cheeses Presented by ACS CCP® Allin Tallmadge:

PECORINO CROTONESE PDO
(copied from http://www.qualigeo.eu/en/prodotto-qualigeo/pecorino-crotonese-pdo/)Pecorino Crotonese PDO is a semi-cooked hard cheese produced as Fresco (fresh), Semiduro (semi-hard), Stagionato (mature) and grated, and is obtained exclusively from whole sheep’s milk drawn from animals raised in the production area.

The whole sheep’s milk, taken from between 2 and 4 daily milkings, can be used raw, thermised or pasteurised. It is curdled with the addition of kid rennet paste at a temperature of between 36-38° C, for 40-50 minutes. The curd is broken until it is the size of rice grains. They are left to settle on the bottom of the boiler until they form a compact mass. If raw milk is used, the cheese mass is taken out in pieces and transferred to basket molds for shaping; if thermised/pasteurised milk is used, the cheese mass is left to drain directly into the basket molds together with the whey. The obtained wheels are pressed manually or placed one on top of another (or steamed) before being immersed in hot whey for a few minutes. The wheels are dry salted or salted in brine, a solution of water and sea salt. The ripening period varies depending on the type of product and must take place in cool, slightly ventilated environments, or suitably equipped sandstone caves. For semi-hard cheeses the ripening process must last for between 60 and 90 days, and a further 90 days for the mature version.
Pecorino Crotonese PDO has a cylindrical shape, flat surfaces and straight or slightly convex edges; it weighs 0.5-5 kg, although cheeses ripened for over 6 months can weigh anything up to 10 kg. The size varies depending on the weight: the height of the edges can be from 6 to 30 cm and the diameter of the surfaces from 10 to 30 cm. Pecorino Crotonese PDO Fresco is soft, sweet, milk white or slightly straw yellow in colour, with occasional eyes. It has a sharp, smooth and slightly bitter flavour; the thin straw yellow rind has the typical markings left by the basket mold. The semi-hard variety is compact with occasional eyes; it has an intense and slightly piquant flavour and a thick light brown rind. Pecorino Crotonese PDO Stagionato has an intense, sharp flavour with a slightly piquant aftertaste. The cheese is white with small eyes; the rind is hard and brown. On cutting, the cheese releases a faint aroma of sheep’s milk, harmoniously blended with other characteristic smells, such as hay, mature field grasses, with a hint of smoke and hazelnut.

The production and ripening area for Pecorino Crotonese PDO is within the territory of numerous municipalities in the provinces of Crotone, Catanzaro and Cosenza, in the Calabria region. There is evidence of its presence in this region since before the Middle Ages, and there are documents dating back to the XVI century showing that it was exported.

Pecorino Crotonese PDO is generally used as a table cheese in the fresh, semi-hard and mature varieties, served with homemade bread and honey, or marmalades suitable for pairing with cheese. It is also used grated to give flavour to pasta dishes and vegetable soups. The product is marketed as Pecorino Crotonese PDO and is available as Fresco, Semiduro, Stagionato and grated. It is sold year-round, in whole wheels, slices and portions, suitably labelled and recognisable. The fire-branded logo or adhesive labels with the logo must be visible on the heel.

EU Pecorino Crotonese DOP
http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=OJ%3AJOC_2014_205_R_0011&from=EN

THIS JUST IN: THANKS TO THE GENEROSITY OF SO MANY IN OUR CHEESE COMMUNITY, TWO SCHOLARSHIPS HAVE BEEN FULLY FUNDED!! WE ARE ACCEPTING DONATIONS FOR A THIRD SCHOLARSHIP UNTIL 4/30 AND WINNERS OF THE SCHOLARSHIPS WILL BE ANNOUNCED MAY 1.

Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs® who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking hereand you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here

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