Calcagno (cheese)

Pecorino romano cheese

Calcagno is a type of cheese originating from Italy. It is a traditional sheep's milk cheese that is known for its distinctive flavor and texture. The cheese is typically produced in the regions of Sardinia and Sicily, where sheep farming is a common practice.

Production

Calcagno cheese is made from the milk of Sarda sheep, a breed native to the island of Sardinia. The production process involves the following steps:

• Milking: The sheep are milked, and the fresh milk is collected.
• Coagulation: The milk is then heated and coagulated using rennet, which helps to separate the curds from the whey.
• Curd Processing: The curds are cut, drained, and pressed to remove excess whey.
• Salting: The cheese is salted, either by dry salting or brining, to enhance flavor and preservation.
• Aging: Calcagno cheese is aged for several months, during which it develops its characteristic flavor and texture.

Characteristics

Calcagno cheese has a firm and crumbly texture with a pale yellow color. It has a rich, nutty flavor with a hint of sweetness and a slightly tangy finish. The aging process contributes to the development of its complex flavor profile.

Uses

Calcagno cheese is versatile and can be used in various culinary applications. It is often enjoyed on its own as a table cheese or paired with wine. It can also be grated over pasta dishes, salads, and soups, or used in cooking to add depth of flavor to recipes.

Related Cheeses

Calcagno cheese is similar to other Italian sheep's milk cheeses such as Pecorino Romano, Pecorino Sardo, and Fiore Sardo. These cheeses share common production methods and flavor profiles but differ in specific regional characteristics and aging processes.

See Also

• Cheese
• Sheep's milk cheese
• Italian cuisine
• Sardinia
• Sicily
• Pecorino Romano
• Pecorino Sardo
• Fiore Sardo