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).
|Aspect:||hard, compact and grainy, yellow paste|
|Taste:||intense, flavourful and piquant|
|Serving suggestions:||full bodied, aged, red wines. Thousand flower honey. Hot pear and quince chutney. Fresh broad beans and figs. Homemade bread, pasta without tomato sauces.|
|Milk:||full fat, raw, sheep’s cheese|
|Production method:||artisan and alpine pasture|
|Ripening:||at least two months|
|Production period:||throughout the year, summer alpine pasture|
|Weight:||3-4 kg each|
|Size:||0-25 cm diameter, h. 10-15 cm|
|Producers:||dairies from the central Abruzzo area|