Pecorino Crotonese

Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino derives from pecora, which means 'sheep' in Italian. Of the six main varieties of pecorino, all of which have protected designation of origin status under European Union law, pecorino romano is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. Most pecorino romano is produced on the island of Sardinia, though its production zone also includes Lazio and the Tuscan provinces of Grosseto and Siena. Ancient Roman authors wrote about this cheese and its production technique. The other five mature PDO cheeses are the pecorino sardo from Sardinia (casu berbeghinu in Sardinian language); pecorino toscano, whose production was already attested by Pliny the Elder in his Natural History;[better source needed] pecorino siciliano (or picurinu sicilianu in Sicilian) from Sicily; pecorino di Filiano from Basilicata; and pecorino crotonese from province of Crotone, in Calabria. Another well-known pecorino is the one that was produced in Abruzzo, the pecorino di Atri.

Source: Wikipedia