🧀 Canestrato di Moliterno

Canestrato di Moliterno is an Italian hard cheese with a protected geographical indication (PGI), made from 70–90% whole ewe's milk and 10–30% whole goat's milk and released after at least 60 days of ripening. It belongs to the hard cheeses and to the Italian cheeses section.

Milk and cheese come from municipalities in the provinces of Potenza and Matera. The milk is processed no later than 48 hours after the first milking. Sheep are of the Gentile di Puglia, Gentile di Lucania, Leccese, Sarda or Comisana breeds, goats of the Garganica, Grigia Lucana, Maltese, Jonica, Camosciata or Rossa Mediterranea breeds (or their crosses). The animals graze and eat local fodder and straw; silage is banned. The milk, raw or heat-treated, is curdled with lamb or kid rennet paste at 36–40 °C, the curd is broken to rice-grain size, and the moulded cheese is briefly dipped in hot whey. Ripening takes place in the traditional 'fondaci' stores; the rind may be treated with olive oil, oil with wine vinegar, or soot water.

Wheels are 15–25 cm across, 10–15 cm high and weigh 2–5.5 kg. The paste is compact with irregular eyes, white to straw-coloured; the flavour moves from sweet and delicate to more pronounced and spicy. Labels may say 'primitivo' (up to 6 months), 'stagionato' (6–12 months) or 'extra' (over 12 months).

Why it matters to you: the brand mark with the castle of Moliterno goes with the milk mix, the area and at least 60 days of ripening.