Casearia Crotonese

The Brugnano family has run Casearia Crotonese since 1960, with three thousand sheep grazing on eight hundred hectares in the Crotonese Marchesato. From these Calabrian pastures comes Pecorino Crotonese DOP, a semi-cooked cheese marked by basket imprints, in wheels weighing around two kilograms, where ancient craft and organic methods coexist. Each wheel begins with the rennet coagulation of whole milk and retains the mineral character of the grazed grass, with minimal intervention: nothing beyond what the pasture offers. The cheesemakers then let time decide—six months of aging for a compact and defined paste, or the fresh option, sweeter and more delicate. In the single denomination that the company champions, one can read an entire family economy: flock, land, and dairy within the same perimeter, where the quality does not depend on an addition but on the continuity between what the animals eat and what ends up in the cheese wheel.

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