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Cheeses Tyipical

Cheeses represent the history of Italian shepherds breeders; we mostly find them in southern Italy where, still today, traditional milk production techniques are carried out, in comparison with the industrialized products destined to mass consumption which invade our homes through television adverts.

In Calabria you can find the typical Latticini (Dairy Products) and Pecorino Calabrese (Calabrian Sheep’s Milk Cheese) of Mount Poro.
The famous Pecorino of Mount Poro seems to be dating back to 1500, but a historical document dated 1759 testifies the ancient art of transforming milk.
The Pastures of Mount Poro, free and uncontaminated by industrial pollution, (because there are no chemical, oil industries etc...) are rich in forage and spontaneous vegetation; often herds and flocks roam freely eating aromatic and genuine vegetation.
The Pecorino of Mount Poro has a round and flat shape, and it is smaller than other similar Calabrian cheeses; it is excellent, made with full-fat sheep’s milk, rich in mineral salts and nutritional properties.
Mount Poro Cheeses are produced seasonally at a local level; both milk production techniques and the whole sector comply with the handmade tradition, even their maturing is carried out in a natural way, it has a variable duration; cheeses are kept in fresh areas on wooden shelves at room temperature.
The Pecorino Crotonese is equally important, a cheese made with pure sheep’s milk and left to mature for 4 months, it has a strong taste.
Another delicious cheese is the Caciocavallo of Aspromonte (a mountain massif) made with full-fat cow’s milk, left to mature for two months.
Therapeutic properties: Sheep’s milk prevents not only cardiovascular diseases, but also certain types of tumours, especially those effecting the colon and the mammae.
The Pecorino Stracchinato is the youngest among pecorino cheeses of the Fattoria della Piana, made with a particular production technique.
It is ready after 21 days from production and it must be eaten within 3 months.
It has a sharp, soft and slightly acidolous flavour and a thin and smooth rind; its texture is uniform and creamy, without holes and it is milk white in colour.
Notes: It is made solely with Calabrian cow’s milk. It does not contain any preservatives.
Caciocavallo
A matured cheese with a smooth texture, hard but not cooked, pickled for a few days, made with full-fat cow’s milk. It looks like a long flask, with a roundish base and it has a shoulder looking like head.  It is left to mature for at least two months and it has a strong taste.
Pecorino Mount Poro
A cheese made with pure sheep’s milk and left to mature for at least 3 months.  It has a compact texture, it is straw-coloured and it has a sweet flavour a well balanced aromas and fragrances deriving from the typical sheep’s milk. 
Il Contadino is a cheese with a semi-cooked texture, made with 70% cow’s milk and 30% sheep’s milk.  It has a cylindrical shape and weighs about 1000 grams.
It has a thin, light yellow rind, its texture is soft but thick and it is milk white in colour. It has a sweet flavour, slightly sharp because of the presence of sheep’s milk. 
Pecorino Calabrese
Cheese made with pure sheep’s milk and left to mature for about 4 months.  Its texture is white and compact.  It has a rather strong flavour, this is due to particular enzymes existing in the milk and to the length of the maturing period.
Formaggio al Peperoncino (Cheese made with Chilli)
The Campagnolo is a cheese with a semi-cooked texture, made with 70% cow’s milk and 30% sheep’s milk.  It has a cylindrical shape and weighs about 1000 grams. It has a thin, light yellow rind, its texture is soft but thick and it is white and red in colour. It has a sweet flavour, slightly hot because of the presence of chilli.

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