Pecorino Crotonese becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin), which was released November 27, 2014.
Being a product PDO certification requires that the entire production process must be carried out in the region of Calabria.
Pecorino Crotonese PDO is a cheese with a prevalence of sheep’s milk, it can be also used a portion of goat milk. This cheese is produced throughout the Province of Crotone and in some municipalities in the provinces of Cosenza and Catanzaro.
Pecorino Crotonese PDO is produced in three types.
The Fresh has thin crust and scratches typical of the basket. The dough is soft, compact, sometimes creamy, white or slightly yellow. The holes are sparse.
The semi-hard has thick crust, with scratches typical of the basket, light brown. It is compact, semi-hard, with sparse holes.
The Seasoned has thick crust, hard, with scratches typical of the basket, light brown. The paste is hard, compact, with few holes.
This cheese is aged for a period ranging from 60 to 90 days, is cylindrical in shape and has a weight ranging from 0.5 kg to 5 kg, up to a maximum of 10 kg.