Magnificent Moliterno -4
Canestrato is made with raw milk and goat rennet. The curd is broken by hand and place in wicker baskets and pressed by hand to remove the excess whey. Then the wheels are places in hot whey to cook for about fifteen minutes.
Salt is then applied to the cheese by hand and the wheels are places in a cool place to age for about fifteen days. After this initial aging period, the wheels are placed on reeds and are polished with pumice stones. Then they are aged again for 2 to 8 months, during which time they are turned occasionally and brushed with oil and vinegar.
The final product is round in cylindrical in shape and weights between 2 and 18 lbs. It has a rosy rind that is ridged due to the reeds used to press the cheese and on which it ages. It has a soft and fairly fatty paste that is ivory colored and its flavor is strong, leaning towards spicy.
Like many other types of pecorino, Canestrato pairs well with fresh, raw vegetables and pears. The older cheeses can be grated on pasta with meat rage or soups.
Magnificent Moliterno -4
Canestrato is made with raw milk and goat rennet. The curd is broken by hand and place in wicker baskets and pressed by hand to remove the excess whey. Then the wheels are places in hot whey to cook for about fifteen minutes.
Salt is then applied to the cheese by hand and the wheels are places in a cool place to age for about fifteen days. After this initial aging period, the wheels are placed on reeds and are polished with pumice stones. Then they are aged again for 2 to 8 months, during which time they are turned occasionally and brushed with oil and vinegar.
The final product is round in cylindrical in shape and weights between 2 and 18 lbs. It has a rosy rind that is ridged due to the reeds used to press the cheese and on which it ages. It has a soft and fairly fatty paste that is ivory colored and its flavor is strong, leaning towards spicy.
Like many other types of pecorino, Canestrato pairs well with fresh, raw vegetables and pears. The older cheeses can be grated on pasta with meat rage or soups.