The “Canestrato Pugliese”, recognized D.O.P. in 1996, is a hard cheese uncooked, made from whole milk of sheep “Gentile di Puglia”, whose origins are from the genealogical race “Merino”. Its name comes from the rush baskets, one of the most traditional crafts of Puglia, in which you do seasoning. The true Canestrato Pugliese is produced in a seasonal period that goes from December to May, this time related to the transhumance flocks from the Abruzzi to the plane of the Tavoliere Pugliese. Processing Canestrato Pugliese is quite long and very variable. The forms, encased in typical baskets, which ensure that characteristic roughness of the crust, are salted by hand one by one and only salt of natural salt flats of Margherita di Savoia. The resulting product finds its use both young and mature, depending on the season as it is a cheese not produced. The production of this cheese is still tied to the traditions of the historic pastoralist “Transhumance” that tied the Puglia through the Abruzzi “Regio Tratturo L’Aquila-Foggia” which crossed the land San Paolo di Civitate, doing Canestrato Pugliese a condensed history.
Canestrato Pugliese – Italian Traditional Cheese
VISIT STORE: Casari Pugliesi
The “Canestrato Pugliese”, recognized D.O.P. in 1996, is a hard cheese uncooked, made from whole milk of sheep “Gentile di Puglia”, whose origins are from the genealogical race “Merino”. Its name comes from the rush baskets, one of the most traditional crafts of Puglia, in which you do seasoning.
Category: Cheese
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