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Calcagno

Calcagno

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Originally born in Sicily, the Calcagno cheese has been produced for a long time in Sardinia and Basilicata too. It is a sheep cheese of surprising, ever-changing taste – that is due to the fact that the rennet used to coagulate milk can be calf’s, kid’s or lamb’s depending of the level of spicing and range of perfumes the cheesemaker wants to get.

Butter and vegetable-like aromas are increased by ageing – these scents are given by the pasture of the flock from which milk is obtained. What’s more, this half-cooked cheese’s curd is put into cane baskets which add to the final aroma of the cheese. Want to discover an outstanding Sardinian reinterpretation of a traditional Sicilian cheese? Then try Calcagno!

15,00 €
  • 700 gr
  • 1,750 kg
  • 3,5 kg (mezza forma)

History, features and production area of Calcagno

As previously mentioned, Calcagno cheese is a ‘mercenary’ cheese, as it employs kid’s, lamb’s or mixed rennet depending on the kind of perfume and taste the cheesemaker wants to get. This allows to meet practically almost anyone’s taste. Traditionally southern Italians are more inclined to a sharply spicy taste, while northern Italians commonly enjoy more aromatic, grass-like and sweet savours.

One fact is certain, though: Calcagno is made out of raw sheep’s milk solely and can be eaten fresh as well as aged. Depending on ageing – which ranges approximately between 3 and 10 months – the previously listed features will be accentuated. Like Pepato cheese, Calcagno cheese’s curd is added with black pepper grains to get an even sharper aroma.

The wrinkled crust is given by the usage of cane basked where the curd is pressed and left to rest. Its colour arises from the moment when the sheep is milked: if it’s milked in winter, then the crust will be of a very pale – almost white – yellow, while if the sheep’s milked in summer then the crust is darker, almost brown.

Cheese & wine: how to use and match Calcagno

Fresh Calcagno is consumed in purity, while aged Calcagno is a perfect grate cheese for first course dishes and baked vegetables, like Grana Padano. Also, it can simply be served in little slices on a cutting board full of jams and sweet and sour onions to match.

Wine has to be chosen depending on the ageing of cheese: fresh Calcagno suits red and rosé young wines like Cannonau Rosé, while the sharp and raw taste of aged Calcagno meets very well the one of full-bodied red wines. 

The brand new Italian Aperitivo is finally here: cheer up your customers with a selection of 100% organic cheeses and typical Sardinian bread from short food supply chains. Get your AperiKit now!

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