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Canestrato - Eng
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Canestrato - Eng Stampa

Recognized Sicilian historical product by Regional Decree dated 28th December 1998

INGREDIENTS:

Mixed full-cream raw milk (85% cow and 15% goat) curdled with kid rennet, salt.

OTHER  CHARACTERISTICS:

Shape: Cylindrical with flat sides shaped in a typical basket called “canestro”. Sometimes the side may be concave

Weight: Variable, usually between 10 and 15 Kg

Crust: Yellow-earth colour toward amber after long aging

Paste: Hard, compact, straw yellow coloured.

Taste: Spicy and aromatic

Origin: Sicilia, western Nebrodi mountains, area of Mistretta municipality


Table cheese, used also for cooking or grating


Hard paste cheese, produced and aged in a handmade way. It must be left to ripen for at least 6 months till the peak of 12 months