Crotonese comes from Calabria in south Italy. It is sweet, salty cheese with pecorino flavour. It is made from pasteurised sheep’s milk in woven molds. Usually from January to June this cheese is produced as during sheep milk is best and amount is plenty. In these period rich milk of sheep contains natural oil which makes surface of cheese little bit oily. It is produced in four pound wheels. This cheese is best as snacks cheese and also used for presentation due to ribbed pattern rind. It can be used by grating on pasta, soups and casseroles and slices into grilled sandwiches and salads. It is excellent with Barbera, fruity Sardinian red and also Pinto Noir. This cheese is prefect partner with Brunello wine.