Canestrato Cheese: Today and Tomorrow!
A most valuable Italian delicacy and traditional Moliterno (a commune in Italy) cheese made from pasteurized or unpasteurized goat and sheep milk. This cheese is actually owned by the Madaio family from Salerno, Italy.
In Italy, Canestrato carries a PGI (Protected Geographical Indication) label, which strictly requires that the cheese be made with between 70% and 90% full ewe’s milk and between 10% and 30% full goat’s milk.
La Verde Oveja makes this cheese with 100% sheep milk which gives it a well rounded flavor that has less sharpness to it when it is fully aged. We present this cheese at 4 mos and continue to age it for over a year.
This is a hard, natural-rind type cheese with a beautiful basket weave pattern, a dense and flaky texture that is aged for at least 120 days. The color of the rind is an indicator of the age of the cheese. A yellow rind suggests an early cheese with a sweet and delicate flavor. As the cheese matures, the rind takes on the color of straw, and the flavor intensifies and becomes a bit spicy.
Canestrato makes an excellent table cheese that can be used every day and added to just about everything, especially, raw vegetables and pears or grated on pasta and soups.
We hope this information was useful and that you continue to enjoy La Verde Oveja sheep milk cheeses.
For information on cheese storage information, check out our article “How do I store my Sheep Cheeses?”