The area of origin of the milk, production and maturing of the Pecorino Crotonese DOP cheese includes:
- Province of Crotone: the entire administrative territory of the municipalities of Belvedere Spinello, Caccuri, Carfizzi, Casabona, Castelsilano, Cerenzia, Ciro, Ciro Marina, Cotronei, Crotone, Crucoli, Cutro, Isola di Capo Rizzuto, Melissa, Mesoraca, Pallagorio, Petilia Policastro, Rocca di Neto, Roccabernarda, San MauroMarchesato, San Nicola DellAlto, Santa Severina, Savelli, Scandale, Strongoli, Umbriatico, Verzino.
- Province of Catanzaro: the entire administrative territory of the municipalities of Andali, Belcastro, Botricello, Cerva, Cropani, Marcedusa, Petrona, Sellia, Sersale, Simeri Crichi, Soveria Simeri, Zagarise.
- Province of Cosenza: the entire administrative territory of the municipalities of Bocchigliero, Calopezzati, Caloveto, Campana, Cariati, Cropalati, Crosia, Mandatoriccio, Paludi, Pietrapaola and San Giovanniin Fiore, Scala Coeli, Terravecchia.
Pecorino Crotonese is a semi-cooked hard cheese made exclusively from whole sheep's milk. The "fresh" Pecorino Crotonese has a white or slightly straw-colored rind, a strong, soft and slightly acidic taste with a thin crust; the "semi-hard" one instead has a thick, slightly brown rind, an intense and harmonious taste, while the "Stagionato" (over 6 months of seasoning) is characterized by a hard and brown crust, which can be treated with oil or sludge of olive.
Exquisite combinations of Pecorino Crotonese seasoned with other typical products of Calabria such as sun-dried tomatoes, chillies in oil, Tropea onions in oil .. Recommended wine for matching the red "Melissa" red top Doc.
The Protected Designation of Origin (PDO) "Pecorino Crotonese" is reserved exclusively for cheese that meets the conditions and requirements set out in this production specification.
The area of origin of the milk, production and maturing of the Pecorino Crotonese DOP cheese includes:
Province of Crotone: the entire administrative territory of the municipalities of Belvedere Spinello, Caccuri, Carfizzi, Casabona, Castelsilano, Cerenzia, Ciro, Ciro Marina, Cotronei, Crotone, Crucoli, Cutro, Capo Rizzuto Island, Melissa, Mesoraca, Pallagorio, Petilia Policastro, Rocca of Neto, Roccabernarda, San MauroMarchesato, San Nicola DellAlto, Santa Severina, Savelli, Scandale, Strongoli, Umbriatico, Verzino.
Province of Catanzaro: the entire administrative territory of the municipalities of Andali, Belcastro, Botricello, Cerva, Cropani, Marcedusa, Petrona, Sellia, Sersale, Simeri Crichi, Soveria Simeri, Zagarise.
Province of Cosenza: the entire administrative territory of the municipalities of Bocchigliero, Calopezzati, Caloveto, Campana, Cariati, Cropalati, Crosia, Mandatoriccio, Paludi, Pietrapaola and San Giovanniin Fiore, Scala Coeli, Terravecchia.
Crotonese pecorino has the following characteristics:
Shape: cylindrical with flat faces with straight or slightly convex edge.
Weight: between 0.5 kg and 5.0 kg. For cheeses subjected to curing for more than six months, the shape can reach a weight of 10.0 kg.
Dimensions: vary according to the weight of the pecorino.
For a weight between 0.5 kg and 5.0 kg, the height of the ladder from 6 to 15 cm, the diameter of the faces from 10 to 20 cm.
For a weight greater than 5.0 kg and up to 10 kg, the height of the sock varies from 15 to 20 cm, while the diameter of the faces from 20 to 30cm.
Fat: The fat content on the dry substance must not be less than 40%.
Use: Pecorino Crotonese is used as a cheese in the semi-hard, fresh, seasoned and even cheese varieties.
Fresh Crotonese Pecorino:
Pecorino cheese with a soft and sweet paste, white or slightly straw-colored. Equipped with a strong, soft and slightly acidic taste, the rind is thin and the typical signs of the basket are evident; the paste is uniform and creamy, milk-white in color, with rare holes.
Semi-hard Crotonese Pecorino:
Semi-hard Pecorino cheese, with intense earmonic taste. The rind is thick with evident typical signs of the basket, slightly brown in color, the paste is compact with rare-grain blotches.
Seasoned Crotonese Pecorino:
Pecorino cheese with long maturing and intense and decisive taste, with a very light spicy aftertaste. The paste, slightly straw-colored, has rare holes. The crust with the typical signs of the basket and hard and brown. It can be capped (cured) with olive oil or sludge.
The PDO denomination "Pecorino Crotonese" is reserved for cheese produced with whole sheep's milk, coming from sheep reared exclusively in the production area referred to in the preceding heart. 2.
The feeding of sheep cattle must be mainly based on natural pastures, green fodder and farm hay coming from the production area, for the main part of the food ration. For the remaining part to supplement, GMO FREE concentrated feed is used. The use of animal products and silage products is prohibited. The pasture of the production area, focusing on the typical clay-pliocene hills, is sufficiently homogeneous.
The production of Crotonese pecorino cheese is allowed all year round. Whole milk, coming from two to four daily milking machines, destined for processing, can be used raw or can be subjected to thermization or pasteurization. In the event that the cheese is produced from whole raw milk, the transformation must take place in accordance with current legislation.
Whole raw, thermized or pasteurized milk must be coagulated, by rennet with the addition of rennet paste, at a temperature between 36-38 ° C and in a time of 40-50 minutes.
The development and use of existing lactic and natural ferments in milk subjected to cheese making or the use of natural starter grafts and milk starters from and existing in the production area is allowed.
Subsequently the curd is broken so as to reduce it into granules of the size of the rice grain.
At this point, while stirring the mass, subject it to cooking at 42 ° C - 44 ° C for 5 - 6 minutes, then leave the curd to settle on the bottom.
In the case of use of raw milk, once the curd is united in a single aggregate, it is extracted in pieces and messanelles typical basket shapes.
In the case of the use of thermized or pasteurized milk, the curd is made to flow together with the fat whey in the typical basket shapes.
Subsequently, the pressing operation of the new baskets is carried out, manually or by overlapping them, for the production of raw milk, while for the production of thermostated milk or pasteurized, the steam stewing operation is carried out for a period ranging from 120 to 240 minutes. Both operations tend to eliminate excess serum, as well as giving the typical basket shape to the curds.
The baskets can be made of plastic, rattan or other materials suitable for coming into contact with food products according to current legislation.
The forms thus obtained in the baskets are immersed for a few minutes in the warm serum at a temperature not exceeding 55 ° C, in order to obtain perfect closure of the forms, with the further bleeding of the serum and the formation of the crust.
The salting of the shapes is carried out both dry and salad, the days vary according to the size of the shapes.
In the first case, the salt is sprinkled manually. In the second casole forms are immersed in saturated brines.
For the Pecorino Crotonese Semiduro, the seasoning lasts from 60 days to 90 days, in weakly ventilated fresh rooms or in adequately equipped sandstone caves.
For the Pecorino Crotonese Stagionato, the seasoning lasts over 90 days, in fresh and slightly ventilated rooms or suitably equipped with sandstone.
Elements that prove the origin
Each phase of the production process is monitored by documenting the inputs and outputs for each one. Herds, cheesemakers and seasoners are registered in special registers, managed by the control body, and must promptly declare the quantities produced.
All natural and legal persons registered in the relative lists are subject to control in accordance with the provisions of the production disciplinary and the related control plan.
Each form of Pecorino Crotonese DOP has a unique company code (numeric and / or alphanumeric) to guarantee its identification at each stage of the process.
The control of the conformity of the product to the specification carried out by a control body, in accordance with the provisions of articles 10 and 11 of Reg. (CE) n. 510/2006. This body and the control body Bioagricert srl, Via dei Macabraccia n. 8 - Casalecchio di Reno (Bologna) 40033, Tel. 051 562158, Fax 051 564294, e-mail [email protected], website www.bioagricert.org
Link with the environment
The geographical production area and a homogeneous area both from a geographical and historical-cultural point of view and substantially coincides with the territory of the Marquisate of Crotone, which Sindallanno 1390 of the vulgar era identifies the territory under investigation.
The production area is characterized by the typical Pliocene clay hills of Crotone and in the mountain belt bordering the province of Crotone, which goes from Sila Piccola to Sila Grande. This geographic area and from a physically tightly interconnected point of view, in fact the Silane highlands are largely the natural summer pastures for the flocks located in the hills between the mountains in question and the Ionian Sea.
The floristic composition of natural pastures is mainly composed of fresh plant essences, such as: ryegrass, clover, chicory, on the alfalfa of local ecotypes.
The specificity of the product is essentially given by the unique organoleptic quality of the cheese, whose characteristics are well defined and recognizable by experts. As soon as the shape is cut, there is a slight smell of sheep's milk linked harmoniously with its other characteristic odors, such as the smell of hay, ripe field herbs, hints of hazelnut and smoke. Long-aging neiformaggi and there is a very slight aftertaste. The characteristic that distinguishes it is the harmonics of the aroma in all its fragrant components, which add up without specific dominance or, at most, with a slight dominance of the sheep's feel.
The consistency in the mouth is poorly elastic; during mastication, the granules of the structure are felt, which melt well in the mouth after careful chewing. You feel the presence of fat, but not the feeling of storminess. Due to the effect of the chewing and the body heat, the same impression was obtained when cutting, but in a more complete and marked form, especially during swallowing. At this point the typical aroma wraps the mouth with a long and pleasant persistence.
In the production of Pecorino Crotonese, the use of natural graft-milk-grafts originating from and existing in the production area, which creates an important microbiological link with the production area and the cheese-making technique, deriving from the centuries-old tradition of local master / cheesemakers, among the best at the world, from which the reputation of the product derives. For centuries it has been the only Calabrian dairy product to have useful volumes for extra-regional export.
Pecorino Crotonese is a cheese that represents a constituent element of the rural area identified with the production area of the PDO: the evidence of its production is very ancient, already before the Middle Ages, but documents proving the exportation date back to the sixteenth century. During the Austrian Viceroy (1707 - 1734) there was a massive export of cheese and at the beginning of January 1712 in Naples the Reverend Giacinto Tassone di Cutro sold the Neapolitan merchant Aniello Montagna «200 cantara of Cotrone cheese of the present season of the current year, non-swollen, neither worm-eaten, nor blossomed or serchiato ".
Pecorino Crotonese DOP is marketed whole and portioned in compliance with current legislation.
The label placed on the Pecorino Crotonese cheese forms bears in addition to the information required by law the following additional information:
the Pecorino Crotonese logo, followed by the mention Protected Designation of Origin or by the acronym D.O.P. with indication of the community regulation and / or the community logo;
the company name and the address of the manufacturing or packaging company.
The characters with which the words «Pecorino CrotoneseDOP or other words provided for in this specification are indicated, must be grouped in the same visual field and presented in a clear, legible and indelible manner and sufficiently large to highlight the background on which they are reproduced, so that they can be clearly distinguished from the complex of other indications and / or drawings. The corporate brands of the transformers and merchants can be inserted in labels, but with characters of smaller dimensions than the logo of the PDO.
Other optional indications to guarantee the consumer and / or information of a nutritional nature as well as the use of social reasons and private brands may also appear on the label, provided they have no laudatory meaning and are not such as to mislead the buyer. For the product intended for international markets, the term "Denomination of Protected Origin" and the Community logo in the language of the country of destination may be used.
The logo in question has the objective of highlighting the characteristics of a typical cheese which is classified in the production area and strongly characterized by the presence of sheep's milk.
Distinctive elements of the logo are the stylization of the head of an sheep, obtained from the letter "C", ovoid eye characteristic of the animal species of sheep.
The head of the sheep is circumscribed by an ellipse whose triangular shape with a rounded base overlaps at the same time a pecorino shape, from which a slice has been extracted, and a stylized "Q", in support of the strong commitment to keep the "Pecorino Crotonese" product as Quality cheese.
The product logo consists of two fields, the graphic logo on the left, the lettering logo on the right.
On the right of the graphic logo, arranged on two lines, there is the lettering logo consisting of the wording «Pecorino Crotonese» made from tiny characters. The word pecorino will have in place of the dot on the "i" a small slice of cheese identical to that near the ellipse but with the tip pointing downwards rather than upwards; the word "Crotonese" will be written with the same text lettering and with the C which is the head of the sheep of the graphic logo rotated 90 ° counterclockwise.
The logo must be imprinted on fire or with die stamps on the forms of cheese and the lettring imprinted on the side in the same way
The colors used are: black, a shade of gold and brown green. The logo can also be reproduced in monochrome version. The four-color samples, grayscale reproduction, inversion of negative / positive color are defined below.