The Maiorano farm raises sheep heads from the 800, producing, according to the rules dictated by the ancient tradition dating back to the fifteenth century, mainly Pecorino Canestrato Crotonese.
This particular version of Pecorino Crotonese cheese owes its typical use of milk of ewes and Gentile goat curd. It born in a rich extensive pasture land in the most heterogeneous Calabria from Silas looks at the Marquis and extends to the Ionian Sea.
From the same milk, as well as pecorino Crotone, it is also produced an excellent cheese that every morning can be bought fresh or smoked with olive and orange wood, coming from organic olive groves and from the Maiorano family's orangery.
With cow's milk produce the ricotta cheese, thinner than fours and provolone, atavistic silane product.
The Pecorino Crotonese production strictly adheres to what the Marquis of Crotone area has to offer and integration to what the flock of property can already guarantee takes place only through meadows that are near to more than 20 km from the farm.