Crucolo is an artisanal cheese that comes from the Trentino-Alto Adige region in Northern Italy It is a cow’s milk cheese that is produced by unpasteurized milk only by a single producer, Rifigio Crucolo. The pate is ivory in color with irregular holes dispersed throughout.  It is manufactured in cylindrical shaped wheels that typically weigh 25 pounds. It is similar to Asiago and Trugole in appearance. Its texture is fairly soft and elastic with a flavor that is somewhat mild, rich, buttery with a slightly tangy finish.  There is one version that is available in the United States, however, three types of Crucolo cheese is manufactured:

  • Crucolo “Il Piu Saporito” which means “more tasty”, this is the version that is found in the United States and is aged for at least two months
  • Crucolo “Il Piu Dolce” which means “more sweet”, this version is more delicate, mild, and aged for only thirty days
  • Crucolo “Al Vino” which means “wine” is washed with Trentino red wine creating a strong aroma of grape must

Country: Italy
Region: Alto-Adige
Texture: Semi-Soft
Type of Milk: Cow
Aging Time: 1-2 Months
Pasteurized: No