The product

Pecorino Crotonese DOP - Matured in caves

Pecorino matured in natural caves at 700 meters in the area of Presila Crotonese
Country of origin:
Italy - Calabria
Type of Milk:
 Sheep's milk
2,3 kg approx
Minimum order:
1 piece
More Information
Raw material Raw sheep's milk
Appearance The rind is dark and hard due to the long seasoning in natural caves during which cheese is cured with oil on the crust. The paste is compact and hard, pale yellow in colour
Taste The taste is intense, long, earthy and slightly salty and spicy
Maturing At least 6 months
Curiosity Maiorano breeds sheep since the end of '800 and produces mostly Pecorino Canestrato Crotonese, following traditional XV century standard. This particular cheese is made with Gentile race sheep's milk, one of the most important italian native sheep race
Our selection It is a special selection of Pecorino Crotonese, matured in natural caves for at least 6 month. Thanks to the particular moisture in its crevices and natural moulds, a dark patina that characterizes the cheese is created
Suggestions In its area of origin is usually eaten with dried tomatoes and other in oil vegetable, very typical of southern cuisine. When matured is very nice also grated on pasta. Delicious with Lonzino di Fico: the sweet taste of figs pairs perfectly with the sapid flavour of pecorino
More Information
Ingredients Sheep MILK, kid rennet, lactic ferments, salt
Allergens Milk and products thereof
Weight 2,3 kg approx
Packaging Vacuum packed
Storage Conditions (packaged products) Keep refrigerated at +4 °C
Instructions for use Please remove crust before consumption
Nutrition Declaration Energy: 1575 kJ / 380 kcal
Fat: 31,01 g
of which saturates: 20,02 g
Carbohydrate: 0,6 g
of which sugars: 0,5 g
Protein: 24,25 g
Salt: 1,9 g
Typical value per 100 g
The producer

Maiorano - Crotone (KR) - Calabria

Why we chose them
The Maiorano farm has been breeding sheep since the late 1800s, producing, according to the XV century tradition, mainly Pecorino Canestrato Crotonese. This version of Crotonese Pecorino cheese owes its originality to the use of sheep's milk by Gentile race (one of the most important Italian native sheep breeds) and rennet of kid. From the same milk is also produced an 'excellent smoked ricotta with olive and orange wood from Maiorano farm. The company is in Crotone
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