Canestrato facts for kids
.jpg)
Canestrato is a type of hard cheese that comes from several regions in Italy. These regions include Basilicata, Apulia, Sicily, and Abruzzo. This special cheese is made by mixing milk from both sheep and goats.
Canestrato cheese is very important in Basilicata. It is also a well-known food in Castel del Monte, Abruzzo. Some types of Canestrato from Apulia are made using a special kind of bacteria called Lactobacillus brevis.
Contents
What is Canestrato Cheese?
Canestrato is known for being a hard cheese. It gets its name from the baskets, or "canestri," where it is pressed and aged. These baskets give the cheese its unique shape and texture.
How is Canestrato Made?
Canestrato cheese is usually made from a mix of sheep's milk and goat's milk. The exact recipe can change depending on the region. After the milk is curdled, the cheese is pressed into baskets. This helps drain out the extra liquid.
Aging Canestrato Cheese
After being pressed, the cheese is aged for a period of time. This aging process helps the cheese develop its flavor and hard texture. Some types of Canestrato are aged for at least 60 days.
Types of Canestrato Cheese
There are a few different kinds of Canestrato cheese, each with its own special qualities.
Canestrato di Moliterno
This type of Canestrato comes from Moliterno in Basilicata. It is a hard cheese made from a mix of sheep's and goat's milk. It needs to age for at least 60 days. You can eat it as a table cheese or grate it over food. There are plans to give it a special protected status called PGI (Protected Geographical Indication). This means only cheese made in a certain way in Moliterno can be called Canestrato di Moliterno.
Canestrato Pugliese
This cheese is made in the Province of Foggia in Apulia. It has a special PDO (Protected Designation of Origin) status. This means it must be made in a specific area and follow strict rules to get this name.
Canestrato Trentino
This variety of Canestrato comes from Trentino.
Where Can You Find Canestrato?
Canestrato cheese is a traditional food in several Italian regions. It is a part of the local food culture in Basilicata, Apulia, Sicily, and Abruzzo. This cheese is also listed on the Ark of Taste. The Ark of Taste is a list of foods that are unique and important to protect for the future.
