inkl. MwSt.
Canestrato cheese
Semi-hard cooked cheese. The term derives from the Latin "canistrum" which indicates the wicker basket used specifically for the preparation of cheese: in fact, the typical streaks of the cheese appear on the rind.
Pairings
It goes well with full-bodied red wines, with an intense aroma, balanced and moderately savory, quite tannic and warm. For example, to create an affinity of aromas and flavors that respect the Ciociaria tradition, Cesanese del Piglio.
Size
Kg 0.500*
Maturing time
From 15 to 30 days.
Organoleptic characteristics
External appearance: flattened cylindrical shape, rounded heel "like a mule's back". The rind is thin and wrinkled and has an amber yellow colour, while the paste has a straw yellow color with rare and irregular holes. Internal appearance: the dough is not very elastic, firm but without being hard, a little crumbly. Taste: sweet with milky aroma.
Conservation methods
In the refrigerator at +4°C. The portion of semi-hard cheese should be stored in the refrigerator for a short time in an airtight container, to limit dehydration and the absorption of other odors, taking care to wrap the remaining part in plastic film as tightly as possible.
Ingredients
Pasteurized fresh whole cow's milk; liquid calf rennet GMO-free; edible sea salt; Freeze-dried, concentrated and selected lactic ferments of natural origin.
* Specify in the NOTES whether in slice or Marzolino.
Technical data sheet – label
