Cheeses

Canestrato di Moliterno

Canestrato di Moliterno PGI: sheep and goat cheese ripened in Val d'Agri cellars

Its milk, mostly from sheep with a share of goat, is gathered across 69 Basilicata towns, yet every wheel is matured in Moliterno alone. There it rests in the fondaci, cool half-buried rooms above 700 metres, for at least 60 days and often far longer.

• The rind keeps the ridges of the baskets in which the curd is pressed by hand
• Its label names the age: Primitivo is the youngest, Stagionato sits in the middle, Extra is over a year
• Sweet when young, it turns sharper, stronger and more aromatic as the months go by

How to enjoy it. Eat the Primitivo as a table cheese, grate the Stagionato over Lucanian dishes, and pair the Extra with local honey or a red such as Terre dell'Alta Val d'Agri. Once cut, keep it in the fridge.

Production areas

Basilicata

Season

[object Object]

The full story, sources and places on apulica.com →