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Canestrato

PAT - Traditional Agri-Foodstuffs


It can be produced with sheep, goat, cow's milk, or with mixed milk. It usually has a cylindrical shape with a 7.8cm side and 17.20cm diameter; the weight goes from 1 to 2 kilos. When it undergoes adequate maturation, its rind acquires a compact structure with a color going from yellow-brown to intense grey, and the streaks deriving from the characteristic cheese moulds made with interwoven rush are well visible. This cheese has flavors that, although deeply linked to the animal diet and maturation process, recall herbaceous, undergrowth, flowers, and citrus fruits aromas. It has a delicate taste, which becomes more spicy when the maturation is long. Sometimes, before producing canestrato, part of the curd is transformed into juncata, another traditional cheese of Calabria.

The Producers
  Francesco Saccà
Others - Roccaforte del Greco (RC)

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