• Home
  • Cheeses
  • Regional selections
  • Campo Imperatore Incanestrato

Campo Imperatore Incanestrato

Product
The similarities with the Apulia Canestrato in both the production methods and names, is due to the paths for herds moving from the plains to the mountain pastures that previously linked Apulia with the Abruzzo mountains.  Some of the most important production areas are the alpine huts on the Gran Sasso where Campo Imperatore lies.
Another product from the same area (Gran Sasso massif) is the Monti della Laga Pecorino (sheep’s cheese) which is also made with raw milk but in a slightly smaller format (1-2 kg. each).
The similarities with the Apulia Canestrato in both the production methods and names, is due to the paths for herds moving from the plains to the mountain pastures that previously linked Apulia with the Abruzzo mountains.  Some of the most important production areas are the alpine huts on the Gran Sasso where Campo Imperatore lies.
Another product from the same area (Gran Sasso massif) is the Monti della Laga Pecorino (sheep’s cheese) which is also made with raw milk but in a slightly smaller format (1-2 kg. each).
Caratteristiche organolettiche
Aspetto: hard, compact and grainy, yellow paste
Sapore: intense, flavourful and piquant
Abbinamenti: full bodied, aged, red wines. Thousand flower honey. Hot pear and quince chutney. Fresh broad beans and figs. Homemade bread, pasta without tomato sauces.
Caratteristiche tecniche
Latte: full fat, raw, sheep’s cheese
Lavorazione: artisan and alpine pasture
Pasta: pressed
Salatura: dry
Stagionatura: at least two months
Produzione: throughout the year, summer alpine pasture
Grassi: 40% F-Dm
Peso: 3-4 kg each
Dimensioni: 0-25 cm diameter, h. 10-15 cm
Produttori: dairies from the central Abruzzo area