Canestrato

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 Lactobacillus brevis.

Canestrato varietals include:

References

  1. | Presidio del Canestrato di Castel del Monte, in Italian.
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