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Canestrato from Apulia


The name of this cheese derives from the fact that the forms are dried in basket (canestro) shaped containers, the signs of which are impressed on the product. A similar method for producing sheep’s cheese was described in the Odyssey.

Caratteristiche organolettiche
Aspetto: hard, compact and grainy, yellow paste. Light coloured rind
Sapore: flavourful and piquant
Abbinamenti: Full bodied, aged red wines. Thousand flower honey. Spicy pear and quince chutney. Fresh raw broad beans and figs. Hard, round ‘taralli’ biscuits from Apulia
Caratteristiche tecniche
Latte: full fat, raw or pasteurised, sheep’s milk
Lavorazione: artisan and industrial
Pasta: pressed
Salatura: dry
Stagionatura: at least two months
Produzione: throughout the year
Grassi: 38 % F-Dm
Peso: 7 - 14kg
Dimensioni: variable
Produttori: dairies in the Foggia and Bari areas