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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).
Organoleptic characteristics
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.
Technical characteristics
Milk: full fat, raw, sheep’s cheese
Production method: artisan and alpine pasture
Paste: pressed
Salting: dry
Ripening: at least two months
Production period: throughout the year, summer alpine pasture
Fats: 40% F-Dm
Weight: 3-4 kg each
Size: 0-25 cm diameter, h. 10-15 cm
Producers: dairies from the central Abruzzo area