Canestrato

Canestrato di Moliterno (IGP)

Formaggio Murmari - 5

Canestrato is a traditional Italian cheese made from sheep's milk or a combination of sheep's and goat's milk. The name "Canestrato" derives from the Italian word "canestro," meaning "basket," which refers to the traditional woven baskets used to shape the cheese.

Production

The production of Canestrato involves several steps. The milk is first heated and then coagulated using rennet. Once the curd is formed, it is cut into small pieces and heated again to expel the whey. The curds are then placed into the characteristic baskets, which give the cheese its distinctive pattern. The cheese is pressed and salted, either by dry salting or brining.

Aging

Canestrato is typically aged for a period ranging from a few months to over a year. The aging process allows the cheese to develop a firm texture and a rich, complex flavor. The longer the cheese is aged, the more intense its flavor becomes.

Varieties

There are several regional varieties of Canestrato, each with its own unique characteristics. Some of the most well-known varieties include:

• Canestrato Pugliese - Produced in the Apulia region.
• Canestrato di Moliterno - Originating from the Basilicata region.
• Canestrato Siciliano - Made in Sicily.

Uses

Canestrato can be enjoyed in various ways. It is often eaten as a table cheese, paired with fruits and nuts, or grated over pasta dishes. Its robust flavor also makes it a popular choice for use in cooking, particularly in traditional Italian recipes.

Related Pages

• Italian cheese
• Sheep's milk cheese
• Goat's milk cheese
• Cheese production
• Aging (food)