Canestrato Pugliese joined the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 21 June 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Puglia.
The name derives from Canestrato Pugliese rush baskets in which you do it to mature for a period longer or shorter. It is used whole milk of sheep, bred Merinos or Gentile di Puglia.
Its cheesemaking procedure involves the coagulation of the milk at a temperature of 33-35 ° C with the addition of only animal rennet and with a clotting time of about 15 minutes. The processing lasts from one to two months, depending on the size of the forms that varies from 7 to 14 pounds. During the period of processing the forms, enclosed in the typical baskets which give the typical roughness of the crust, are repeatedly pressed to squeeze out excess moisture. The salting can be done either dry, spreading the salt around the shape, both in brine, dipping the forms in a solution of water and salt. The operation of salting begins two, three or four days after the cheese making and is performed repeatedly. The seasoning can last up to a year.
The crust is brown to yellow, more or less wrinkled hard and thick. The color of the cheese is straw yellow more or less intense in relation to aging.
The paste has a compact structure somewhat crumbly, dark and fairly inelastic, while the flavor is rather spicy.
Its area of ​​production and maturation includes the entire territory of the province of Foggia and that of several municipalities in the province of Bari.


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