Calcagno (cheese)

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Pecorino romano 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]

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References[edit]

  1. ^ a b c d e Harbutt, J. (2015). World Cheese Book. DK Publishing. p. 111. ISBN 978-1-4654-4372-4. Retrieved 2017-07-04.
  2. ^ a b 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.

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