JuliaBalbilla at 17:13, 15 January 2012

2012-01-15T17:13:36Z

New page

{{#seo:
|title=Canestrato Pugliese cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #canestratopugliesecheese #vegetable #ewesmilkcheeses #salting #italiancheeses #italy #sheep #curds #ewesmilkcheese #cheeses
|hashtagrev=12032020
|description=Canestrate Pugliese is a DOP ewes' milk cheese from Puglia
}}


[[Image:Canestrato Pugliese cheese.jpg|thumb|300px|right|Canestrato Pugliese cheese]]
'''Canestrate Pugliese''' is a [[DOP]] [[Ewes' milk cheese|ewes' milk cheese]] from Puglia.

'''Description''': Hard [[Cheese|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.

'''Background''': The [[Cheese|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|vegetable]]
materials. This technique has remained unchanged over time
in line with local practices.

'''Production method''': The [[Curds|curds]] obtained from [[Whole milk|whole milk]] with
the addition of [[Lamb|lamb]]'s [[Rennet|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|cheese]], this
is then followed by [[Salting|salting]] and ripening for a medium
length of time.

'''Link''': As for the natural factors, the particular climatic
and soil conditions characteristic of the areas in the
south of [[Italy]] used for [[Sheep|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|cheese]], it is clear that
the use of the baskets is decisive for the [[Cheese|cheese]] to
acquire its particular characteristics.

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Puglia cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/canestratopugliesecheese|#canestratopugliesecheese]] [[Special:Search/vegetable|#vegetable]] [[Special:Search/ewesmilkcheeses|#ewesmilkcheeses]] [[Special:Search/salting|#salting]] [[Special:Search/italiancheeses|#italiancheeses]] [[Special:Search/italy|#italy]] [[Special:Search/sheep|#sheep]] [[Special:Search/curds|#curds]] [[Special:Search/ewesmilkcheese|#ewesmilkcheese]] [[Special:Search/cheeses|#cheeses]]
</code>

Canestrato Pugliese cheese - Revision history

JuliaBalbilla at 17:13, 15 January 2012