This versatile sheep’s milk cheese is “a classic” of Southern Italy, particularly popular in Calabria or Sardinia. The cheese is artisanally produced from January to June, when the sheep’s milk is at its peak in flavor. The curds are placed in wicker baskets for molding, which creates a distinctive rustic markings on the cheese rind. Aged from 4 to 8 months, Crotonese has a nutty and citrusy flavor reminescent of an aged Pecorino.
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