Pecorino Crotonese di Grotta
Raw sheep's milk, obtained from sheep’s of Gentile race, from the pastures of Marchesato in the Crotone area.
Shape & Texture:
The rind is dark and hard due to the long seasoning in natural caves. During that seasoning the cheese is cured with oil on the crust, a process that is called cappatura; the colour of the paste is dolden straw yellow. The paste is compact, hard, flakey and crumbly.
The taste is intense, long, earthy and slightly salty. The aftertaste is long, spicy with strong hints of olive oil, stone, nature and soil.
Long-matured (more than 6 months)