Canestrato from Moliterno, on the list of Italian products with protected designation of origin
Cylinders of Canestrato al pepe below from Nebrodi (Messina) below hanging provolone

Canestrato is a hard cheese from the Italian regions of Basilicata, Apulia, Sicily, and Abruzzo, made from a mixture of sheep milk and goat milk. It is listed on the Ark of Taste. The cheese is typical in Basilicata. It is also a specialty of Castel del Monte, Abruzzo.[1] The Apulian variety is made using Levilactobacillus brevis.

Canestrato varietals include:

  • Canestrato di Moliterno, a hard mixed sheep's and goats' milk cheese from Basilicata. It is matured for at least sixty days and may be eaten at table or grated. An application for PGI status was registered in 2010.
  • Canestrato pugliese Puglia, a PDO cheese made in the province of Foggia.
  • Canestrato trentino.

See also

References

  1. ↑ Archived 2011-07-22 at the Wayback Machine| Presidio del Canestrato di Castel del Monte, in Italian.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.