Chinulille is a traditional Calabrian cheese that can be found in various towns and communes in the region, including Cosenza, Catanzaro, and Reggio Calabria. It is a semi-soft cheese with a mild, slightly tangy flavor and a creamy texture. Chinulille is often sold in local markets and specialty cheese shops in these areas, such as Cheeseo Calabrese in Cosenza and La Latteria in Reggio Calabria.
One popular way to enjoy Chinulille is in a simple pasta dish, where it is melted into a creamy sauce with garlic, olive oil, and a sprinkle of red pepper flakes. Another traditional recipe is to serve it alongside cured meats and crusty bread as part of an antipasto platter.
Chinulille has been recognized with the PAT (Prodotti Agroalimentari Tradizionali) designation, which signifies its traditional production methods and ties to the local culture. The cheese is made from cow’s milk and has a minimum fat content of 45%. It is aged for at least 30 days and has a cylindrical shape with a weight of around 1-2 kg.
Sources:
– www.Cheeseocalabrese.it
– www.lalatteria.it