Difference between revisions of "Crucolo"
Jump to navigation
Jump to search
m |
m |
||
| Line 1: | Line 1: | ||
{{X}} | {{X}} | ||
| + | [[File:cheese_cruccolo.jpg|thumb|right|200px|'''Cruccolo Cheese''']] | ||
Latest revision as of 15:50, 23 April 2010
Crucolo is an artisanal cow's milk cheese made by a single producer at the Rifugio Crucolo, situated at the mouth of the Val Campelle in Trentino, northern Italy.
The cheeses, which are matured for at least two months are cylindrical in form and typically weigh 13 kg. They are ivory tan in color with irregular holes throughout. The flavor is reminiscent of a creamy Parmigiano Reggiano, mild and buttery yet with a surprisingly tangy finish.
| Asiago · Basket · Bel Paese · Bocconcini · Bra · Brös · Burrata · Caciocavallo · Caciotta · Caprino · Casciotta d'Urbino · Castelrosso · Casu marzu · Crescenza · Crucolo · Dolcelatte · Fontina · Gorgonzola · Grana (Padano) · Liptauer · Mascarpone · Monte Veronese · Morlacco · Mozzarella (di Bufala Campana) · Parmigiano-Reggiano · Pasta filata · Pecorino (Romano, Sardo, Siciliano) · Piave · Provolone · Ricotta · Robiola · Romano · Scamorza · Sottocenere al tartufo · Stracchino · Stracciatella di Bufala · Taleggio · Toma |