Crucolo
Crucolo is a type of cheese originating from the Trentino region in northern Italy. It is named after the small town of Crucolo, where it was first produced.
History[edit | edit source]
The history of Crucolo dates back to the 18th century. It was first made by the Purin family in the town of Crucolo, located in the Valsugana valley. The cheese is still produced by the same family today, using traditional methods passed down through generations.
Production[edit | edit source]
Crucolo is made from cow's milk, specifically from the milk of cows grazing in the lush mountain pastures of the Trentino region. The cheese is semi-hard, with a creamy texture and a mild, slightly sweet flavor. It is typically aged for at least two months, but can be aged for up to six months for a more intense flavor.
Uses[edit | edit source]
Crucolo is a versatile cheese that can be used in a variety of dishes. It is often served as a table cheese, but can also be used in cooking. It melts well, making it a good choice for fondue, pasta dishes, and baked goods. It can also be paired with a variety of wines, particularly those from the Trentino region.
Recognition[edit | edit source]
In 2011, Crucolo was recognized by the European Union as a Protected Geographical Indication (PGI) product. This designation recognizes the unique qualities of the cheese and its deep connection to the Trentino region.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
