Cheese, canestrato pugliese

Origins and history

Canestrato Pugliese has a long history in the region of Puglia, Italy. It is believed to have originated from the practice of shepherds making cheese from the milk of their sheep. The name canestrato" refers to the traditional baskets used to mold and shape the cheese. This cheese has been a staple in the local cuisine for centuries and is deeply rooted in the culinary traditions of Puglia."

Nutritional information

Canestrato Pugliese is a good source of protein and calcium, essential for maintaining healthy bones and muscles. It also contains vitamins A and B12, as well as minerals like phosphorus and zinc. However, it is important to consume this cheese in moderation due to its high fat content.

Allergens

Canestrato Pugliese is made from sheep's milk, making it unsuitable for individuals with lactose intolerance or dairy allergies. It is also not suitable for vegans or those following a strict plant-based diet.

How to select

When selecting Canestrato Pugliese, look for cheese that is firm and free from any signs of mold or discoloration. The cheese should have a pleasant aroma and a slightly crumbly texture. Opt for artisanal or traditional producers for an authentic taste.

Storage recommendations

To maintain the freshness and quality of Canestrato Pugliese, store it in the refrigerator in a sealed container or wrapped tightly in wax paper or cheese paper. This will help prevent moisture loss and protect the cheese from absorbing unwanted flavors. It is best consumed within a few weeks of purchase.

How to produce

Producing Canestrato Pugliese requires specialized knowledge and equipment. It is typically made by skilled cheesemakers in Puglia using traditional methods. However, for those interested in cheese-making, there are resources available online or in books that provide guidance on making similar hard cheeses.

Preparation tips

Canestrato Pugliese can be grated over pasta dishes, salads, or soups to add a rich and nutty flavor. It can also be enjoyed on a cheese board alongside fruits, nuts, and crusty bread. Additionally, it can be melted into sauces or used as a topping for pizzas and gratins.

Substitutions

Pecorino Romano or Parmigiano-Reggiano can be used as substitutes for Canestrato Pugliese. These cheeses offer similar flavor profiles and textures, making them suitable alternatives in recipes.

Culinary uses

Canestrato Pugliese is commonly used in traditional Puglian dishes such as orecchiette with broccoli rabe, fava bean puree, or as a topping for rustic bread. It is also enjoyed on its own or paired with local wines as part of a cheese tasting experience.

Availability

Canestrato Pugliese is primarily produced and consumed in the region of Puglia, Italy. It can be found in local markets, specialty cheese shops, and some gourmet grocery stores. It is less commonly available outside of Italy.