Canestrato

Italian cheese

Canestrato is a traditional Italian cheese made from sheep's milk, goat's milk, or a combination of both. It is known for its distinctive basket-like rind, which is formed by the cheese being pressed in a wicker basket, or "canestro," from which it derives its name. This cheese is primarily produced in the southern regions of Italy, including Basilicata, Calabria, Sicily, and Puglia.

Production

Canestrato di Moliterno

The production of Canestrato involves several key steps. The milk is first heated and then coagulated using natural rennet. Once the curd is formed, it is cut into small pieces and heated again to expel whey. The curds are then placed into the characteristic wicker baskets, which imprint the cheese with its unique pattern. After pressing, the cheese is salted and left to age.

The aging process can vary, but typically Canestrato is aged for at least two months. During this time, the cheese develops its firm texture and rich, nutty flavor. The longer the cheese is aged, the more intense its flavor becomes.

Varieties

There are several varieties of Canestrato, each with its own unique characteristics depending on the region of production and the type of milk used. For example, Canestrato di Moliterno is a well-known variety that has been granted Protected Geographical Indication (PGI) status. This variety is made in the region of Basilicata and is known for its robust flavor and crumbly texture.

Flavor and Texture

Formaggio Murmari, a type of Canestrato

Canestrato is characterized by its hard, crumbly texture and its complex flavor profile. The taste is often described as nutty and slightly spicy, with a hint of sweetness. The cheese's flavor becomes more pronounced with age, making it a versatile ingredient in both cooking and as a table cheese.

Culinary Uses

Canestrato is a versatile cheese that can be used in a variety of culinary applications. It is often grated over pasta dishes, soups, and salads, adding a rich, savory flavor. It can also be enjoyed on its own, paired with fruits, nuts, and a glass of wine. In some regions, Canestrato is used in traditional dishes, such as Pasta alla Norma or Caponata.

Related pages

• Pecorino
• Caciocavallo
• Provolone
• Italian cuisine