Parco Naturale dei Nebrodi

Cheese prepared with mixed cow's and goat's milk. Milk is heated at a temperature of 37°C, put into a wooden tub, mixed with rennet texture, and poured into rush baskets giving a particular shape to the cheese. Cheese is then pressed by hand, sometimes adding pepper grains or chili pepper flakes.
Afterwards, the curd is heated at a temperature of 80°C and dried on wooden boards. The day after, it is dry salted with marine salt, until the cheese can no longer absorb it and the round is covered with a stratum of salt. Canestrati mature in cellars or natural caves, where they remain for a period varying according to the desired maturation degree.