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  • Canestrato di Capra dei Basilischi

Canestrato di Capra dei Basilischi


Among the oldest cheeses in the traditional Italian cheese.
Dating back as early as the fourth century A.C. , The Enotri, shepherds and farmers turned the milk in typical rush baskets, from there its name.
The production area includes the south, but even more marginal areas unsuitable for grazing by domestic cattle, grazing by goats valued as inland Lucan between the Val d’Agri and Val Basento and it is here that the company Guffanti selects the best canestrato goat.

Organoleptic characteristics
Aspect and texture: crust: the intense straw yellow color pasta: compact, soluble, white to slightly pale yellow ripening advanced, with a few small holes
Taste: delicate and slightly typical goat mandorlaceo and spicy.
Serving suggestions: Full-bodied white wines, dry taste harmonious
Technical characteristics
Milk: goat, whole, raw
Production method: artisanal
Paste: pressed
Salting: dry
Ripening: 30 days minimum
Production period: all over the year
Fats: 27% 29% Mgss
Weight: 1,5 to 5 kg
Size: l 20-25 cm, h 10-15 cm
Producers: dairies in the Agri Valley