Canestrato Lucano

Moliterno is, above all, an area where the cheeses produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River.  Moliterno Sheep’s cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets -canestri) has the exclusive characteristic of being produced by adding a small amount of goat’s milk to that of the sheep, giving it a very distinctive taste.
This classical cheese form Basilicata region is produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River.  Canestrato Lucano cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets -canestri in Italian) has the exclusive characteristic of being produced by adding a small amount of goat’s milk to that of the sheep, giving it a very distinctive taste.
The milk used can be only sheep, according to the period of the year during which the sheep's production is in majority.

Organoleptic characteristics

Aspect and texture
compact, hard, more or less intense yellow paste according to the ripening period
Taste
intense, flavourful and distinctive
Serving suggestions
Red wines. Aromatic honey. Hot pear or quince chutney. Pasta without tomato sauces, homemade bread

Technical characteristics

Milk
full fat, raw, sheep and goat’s milk
Production method
artisanal
Paste
pressed
Salting
dry
Ripening
at least sixty days
Production period
annual
Fats
40% F-Dm
Weight
3-5 kg
Dimensions
20-25 cm diameter, h. 10-15 cm
Producers
dairies from the Agri valley
Codice forma
n.d.
Codice tagliato
n.d.

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