Canestrato Pugliese DOP

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 and texture
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
Dimensions
variable
Producers
dairies in the Foggia and Bari areas
Codice forma
n.d.
Codice tagliato
n.d.

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