(photo: small block of Pecorino “Monte Poro” from Calabria)
Sit down for a meal at any restaurant or home in Calabria and you’ll most likely encounter some variation of sheep’s milk cheese; specifically, Pecorino. During our recent trip to Calabria, for example, we ate Pecorino 4-5x per week and often mixed in a platter with local salumi and olives.
Sit down for a meal at any restaurant or home in Calabria and you’ll most likely encounter some variation of sheep’s milk cheese; specifically, Pecorino. During our recent trip to Calabria, for example, we ate Pecorino 4-5x per week and often mixed in a platter with local salumi and olives.
Click here for our guide to southern Italian cheeses.
One of my favorite sheep’s milk cheeses, and the cheese I choose to bring back to the US this summer, is Pecorino “Monte Poro” The cheese is aged 3 months and has great balance of sweet and tart/tang flavors with that unmistakable lanolin scent common to most sheep’s milk cheeses. Monte Poro is also moister than most aged Pecorinos giving it great mouth feel.
(photo: slice of Pecorino “Monte Poro”)
(photo: slice of Pecorino “Monte Poro”)
You can find Pecorino Monte Poro from the excellent online, Calabria, food shop Eterni Sapori Di Calabria.
Italian Truffles (Tartufi)
Truffle Primer One of my favorite aspects of visiting Italy in the Summer and Fall months is the abundance of festivals scattered throughout the country. In Calabria alone, for example, the summers months include food festivals focused on b…
Hi Vincent,
I’m taking some clients for Sicily to Amalfi by car and I need to stop somewhere in Calabria. I came across your site and thought you mite have an suggestion? A wine or cheese tasting would be great!
Thanks
Pasquale