Italian cheeses are almost as numerous as indigenous grape varieties. Few of these cheeses, however, have received the prestigious denominazione d’origine protetta (DOP) designation. One of that has is the Canestrato Pugliese, a hard cheese from Apulia made with goat’s milk in the entire province of Foggia and parts of the province of Bari.
The cheese is usually aged for two to four months and can be enjoyed with fruit, vegetables or jams. One great pairing is with marmalade such as that of Moreno Cedroni offered at the Alta Cucina Store this month in a special promotion. Moreno Cedroni is an acclaimed Italian chef who has received two Michelin stars for his work. Cedroni has created a unique line of preserves to pair specifically with cheese. Young Canestrato pairs well with white wines or Rose’ as long as they are still dry wines.
After Canestrato is aged for two to four months, it is bathed in olive oil and can then be aged for a further eight to ten months. Aged Canestrato works very well with dishes from Apulia such as Orecchiette with Broccoli Rabe. In this case, the dish could be paired with a heartier wine from Apulia such as a Salice Salentino.
The cheese gets it name from the baskets in which it is created. These reed baskets are known as Canestri. The cheese forms generally weigh anywhere between 7 to 15 kilos. On the palate, this cheese is quite aromatic when aged and a bit more delicate in its younger version.
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