FORMAGGIO.IT

Il Portale del Formaggio

Bioagricoop

Via Dei Macabraccia n. 8
I-40033 Casalecchio di Reno (BO)
Tel: +39/051562158
Fax: +39/051564294
info@bioagricert.org

Sheep's milk hard cheese, matured, cylindrical in shape with straight sides and with a slightly convex base.

Geographical area: the entire area of the province of Foggia and adjacent communes of the province of Bari forming a continuous area.

The cheese, of very ancient origin, is historically found in the Puglia region defined by the

regulations. In particular, the name "Canestrato" is derived from the thousand year old processing technique which includes the use of baskets (canestri) made traditionally by local craftsmen using particular vegetable materials. This technique has remained unchanged over time in line with local practices.

The curds obtained from whole milk with the addition of lamb's rennet brought to a temperature of between 38 and 45°C, are placed in special moulds called "canestri" which produce a characteristic roughness, not least because of the pressure exerted on the cheese, this is then followed by salting and ripening for a medium length of time.

As for the natural factors, the particular climatic and soil conditions characteristic of the areas in the south of Italy used for sheep farming, which is carried out mainly by free grazing on natural pastureland, should be borne in mind. As for the human factors, apart from the historical presence and distribution of the cheese, it is clear that the use of the baskets is decisive for the cheese to acquire its particular characteristics.

The cheese is marketed with a specific label giving the name of origin.