Canestrato Pugliese

Canestrato Pugliese is a type of hard cheese originating from the Puglia region of Italy. It is a sheep milk cheese, made from a mixture of whole and skimmed sheep's milk. The cheese is named after the Italian word canestro, which means "basket", referring to the traditional method of forming and curing the cheese in woven baskets.

History

The production of Canestrato Pugliese dates back to ancient times, with evidence of its production found in historical documents and archaeological sites in Puglia. The cheese has been a staple in the diet of the local population for centuries, and its production methods have been passed down through generations.

Production

The production of Canestrato Pugliese begins with the collection of sheep's milk. The milk is then heated and rennet is added to coagulate the milk. The curd is cut into small pieces and heated again before being placed in traditional woven baskets to give the cheese its distinctive shape. The cheese is then salted and aged for a minimum of 60 days, but can be aged for up to two years for a more intense flavor.

Characteristics

Canestrato Pugliese is a hard, granular cheese with a golden yellow rind. The cheese has a strong, distinctive flavor that is slightly spicy and salty. It is often used in cooking, particularly in traditional Puglian dishes, but can also be enjoyed on its own or with a drizzle of local honey.

Recognition

In 1996, Canestrato Pugliese received the Protected Designation of Origin (PDO) status from the European Union, recognizing its unique characteristics and traditional production methods. This designation ensures that only cheese produced in the Puglia region using traditional methods can be labeled as Canestrato Pugliese.

See Also

• List of Italian cheeses
• List of sheep milk cheeses
• Puglia