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Crotonese is a type of cheese originating from Italy, specifically the region of Calabria. It is named after the town of Crotone, where it was first produced.

History[edit | edit source]

The history of Crotonese cheese dates back to the ancient times. It is believed to have been first produced by the Ancient Greeks who settled in the region of Calabria. The cheese was named after the city of Crotone, which was a major Greek colony in the area.

Production[edit | edit source]

Crotonese cheese is made from sheep's milk. The milk is heated and rennet is added to coagulate it. The curd is then cut, cooked, and pressed into molds. The cheese is aged for a minimum of 60 days, but can be aged for up to a year for a more intense flavor.

Characteristics[edit | edit source]

Crotonese cheese is a hard, granular cheese with a pale yellow color. It has a strong, slightly spicy flavor and a distinctive aroma. The cheese is often used in cooking, particularly in pasta dishes, but can also be enjoyed on its own or with a glass of wine.

Nutritional Value[edit | edit source]

Crotonese cheese is high in protein and calcium, making it a nutritious addition to any diet. However, it is also high in fat and sodium, so it should be consumed in moderation.

See Also[edit | edit source]


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Contributors: Prab R. Tumpati, MD