Pecorino di Crotone cheese
Pecorino di Crotone is a pressed cheese made with two thirds ewes’ milk and one third goats’ milk, originally produced in the province of Crotone, but now found throughout Calabria.
Once pressed, the cheese dries for 3 or 4 days and it then it is either salted or washed in brine. It can be matured from 40-50 days, up to 2 years. Sometimes it is rubbed with olive oil.
The cheese has a cylindrical shape, a thin rind of pale yellow when very young, becoming a harder and thicker, ochre colour as it matures. It is etched with the marks of the baskets in which it is aged.
The interior of the cheese is soft, supple, compact and white when fresh, with a few holes, from which fat is released as it matures. Its size can vary between 20-30 cm in diameter, 7-18 cm in height and a weight of 1-8 kg. It has a sour flavour when young which becomes spicier with age.
===Calories in different varieties and various types of cheeses===
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Pecorino di Crotone cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Pecorino di Crotone cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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