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Canestrato Pugliese is a hard texture and raw cheese, obtained from whole milk of sheep "razza gentile di Puglia", whose origins are linked to the merinos breed.
The name of this cheese derives from the rush baskets where it gets seasoned. And these rush baskets, called "fiscelle", are one of the most traditional handicrafts of Apulia. The taste, more delicate in the fresh cheese and more intense in the long-seasoning cheese, is sharp and slightly spicy. Its taste derives from the kind of pasture and milk - mainly dried lamb's rennet preserved with dried orange and lemon peel and nettle leaves.

• Product Category: Cheese
• Official Name in G.U. List: Canestrato pugliese DOP (canestrato foggiano or pecorino dauno)
• Production Areas: Production and seasoning in all the territory of Foggia and in some Municipalities in the Province of Bari: Altamura, Andria, Bitonto, Canosa, Cassano, Corato, Gravina di Puglia, Grumo Appula, Minervino Murge, Modugno, Poggiorsini, Ruvo di Puglia, Santeramo, Spinazzola, Terlizzi, and Toritto.
• Production Period: from December to May
• Remarks: Canestrato Pugliese is largely combined with broad beans, pears, or raw vegetables dipped in olive oil with pepper and salt, accompanied by dry white or rosé wines.