 | This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Crucolo" – news · newspapers · books · scholar · JSTOR (March 2013) (Learn how and when to remove this message) |
 | The topic of this article may not meet Misplaced Pages's notability guidelines for products and services. Please help to demonstrate the notability of the topic by citing reliable secondary sources that are independent of the topic and provide significant coverage of it beyond a mere trivial mention. If notability cannot be shown, the article is likely to be merged, redirected, or deleted. Find sources: "Crucolo" – news · newspapers · books · scholar · JSTOR (April 2020) (Learn how and when to remove this message) |
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 the Trentino region of Italy.
The cheeses, which are matured for at least two months, are cylindrical in form and typically weigh 13 kg (29 lb). They are ivory tan in color with irregular holes throughout, is available in three varieties.
See also
References
- "Cheese - Rifugio Cruccolo". Archived from the original on 2 April 2012. Retrieved 22 September 2011.
External links
- Cheese Library - Crucolo Archived 2012-01-28 at the Wayback Machine
 | This cheese-related article is a stub. You can help Misplaced Pages by expanding it. |