Calcagno (cheese)

Calcagno is an Italian type of pecorino cheese prepared using raw sheep milk and peppercorns.[1][2][3] It is a hard cheese that can be grated.[4] In its preparation, peppercorns are added to the curd, the mixture is drained in baskets, salt is added, and the mix is then aged for at least three months.[1] As the cheese ages, it becomes more grainy in texture, and its flavor becomes spicier, more pungent and saltier.[1] Calcagno originated in Sardinia, and is prepared in Sardinia and Sicily.[1][2] It is sometimes aged for up to ten months.[1]

See also

References
  1. Harbutt, J. (2015). World Cheese Book. DK Publishing. p. 111. ISBN 978-1-4654-4372-4. Retrieved 2017-07-04.
  2. Kamin, C.; McElroy, N. (2015). A First Course in Cheese: Bedford Cheese Shop. Race Point Publishing. p. 123. ISBN 978-1-62788-747-2. Retrieved July 4, 2017.
  3. Widcombe, R. (1978). The cheese book. Book Sales. p. 44. ISBN 978-0-89009-662-8. Retrieved July 4, 2017.
  4. Agriculture Handbook. Agriculture Handbook. U.S. Department of Agriculture. 1978. p. 22. Retrieved July 4, 2017.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.