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
Dimensions
l 20-25 cm, h 10-15 cm
Producers
dairies in the Agri Valley
Codice forma
n.d.
Codice tagliato
n.d.

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