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Canestrato from Apulia

Product

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.

Organoleptic characteristics
Aspect: hard, compact and grainy, yellow paste. Light coloured rind
Taste: flavourful and piquant
Serving suggestions: 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
Technical characteristics
Milk: full fat, raw or pasteurised, sheep’s milk
Production method: artisan and industrial
Paste: pressed
Salting: dry
Ripening: at least two months
Production period: throughout the year
Fats: 38 % F-Dm
Weight: 7 - 14kg
Size: variable
Producers: dairies in the Foggia and Bari areas