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 he ancient custom of transhumance led to the invention of this traditional cheese which has long
been produced in the region of Puglia. Transhumance, the seasonal transfer of grazing animals to
distant pastures, allowed entire families to make their living by bartering and trading with passing
shepherds. One important trade was that practised by the fiscellari, the craftsmen who wove the reed baskets (canestre) in which the cheese was placed, and from which it derived its name (Canestrato). Canestrato Pugliese is a cylindrical uncooked hard cheese made from full sheep's milk and ripened over a period of two to ten months. The area of manufacture encompasses the entire province of Foggia and many town districts within the province of Bari.
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Cooperativa Caseificio Pugliese
Strada Statale 98, km 46+500
70033 Corato (BA)
ITALY
phone: (+39) 080/3591252
fax: (+39) 080/8983494
email: info@caseificiopugliese.it
web: www.caseificiopugliese.it
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Region of
Production
DOP Map
Apulia
Recipes
INVOLTINI DI VITELLO E COSTATINE DI AGNELLO AL SUGO
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