Campo Imperatore Incanestrato

The similarities with the Apulia Canestrato in both the production methods and names, is due to the paths for herds moving from the plains to the mountain pastures that previously linked Apulia with the Abruzzo mountains.  Some of the most important production areas are the alpine huts on the Gran Sasso where Campo Imperatore lies.
Another product from the same area (Gran Sasso massif) is the Monti della Laga Pecorino (sheep’s cheese) which is also made with raw milk but in a slightly smaller format (1-2 kg. each).
The similarities with the Apulia Canestrato in both the production methods and names, is due to the paths for herds moving from the plains to the mountain pastures that previously linked Apulia with the Abruzzo mountains.  Some of the most important production areas are the alpine huts on the Gran Sasso where Campo Imperatore lies.
Another product from the same area (Gran Sasso massif) is the Monti della Laga Pecorino (sheep’s cheese) which is also made with raw milk but in a slightly smaller format (1-2 kg. each).

Organoleptic characteristics

Aspect and texture
hard, compact and grainy, yellow paste
Taste
intense, flavourful and piquant
Serving suggestions
full bodied, aged, red wines. Thousand flower honey. Hot pear and quince chutney. Fresh broad beans and figs. Homemade bread, pasta without tomato sauces.

Technical characteristics

Milk
full fat, raw, sheep’s cheese
Production method
artisan and alpine pasture
Paste
pressed
Salting
dry
Ripening
at least two months
Production period
throughout the year, summer alpine pasture
Fats
40% F-Dm
Weight
3-4 kg each
Dimensions
0-25 cm diameter, h. 10-15 cm
Producers
dairies from the central Abruzzo area
Codice forma
n.d.
Codice tagliato
n.d.

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