Crotonese comes from Calabria in southern Italy. The cheese is sweet, salty, with a pecorino flavor. Made from pasteurized sheep’s milk, Crotonese is typically made from January to June when the sheep milk is best. Crotonese is best served as a snacking cheese. With its ribbed pattern rind, the cheese makes a great presentation on a cheese board. It can also be used grated on pasta, soups, and casseroles, or sliced onto grilled cheese sandwiches or salads.