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The name derives from the Latin “canistrum” which indicates the basket used for the preparation of the cheese. It is prepared with cow’s milk and lamb rennet paste. Hard cheese, cylindrical in shape, thin crust and wrinkled surface due to the marks left by the basket; the paste is pale straw yellow in color, which tends to become darker during its maturation. The flavor is spicy and strong, characteristic of mature cheeses.
The processing technique is like that of a classic pecorino. The milk is heated to a temperature of 38-39 °C and lamb rennet paste is added. The coagulation is waited for and the coagulum is broken into pieces as small as a grain of rice. After breaking, the curd is left to firm for about 10 minutes and then placed directly into baskets and compressed by hand. It goes through three phases, immediately after the curdling, very fresh and without salt, it takes the name of "tuma". After 48 hours it receives the first external salting (usually dry) and takes the name of "primosale"; in this phase it is savoury, with drops, typical for the table. The maturing phase then begins, from 4 to 6 months for a younger Canestrato, up to 12 in the more advanced stages of its maturing. It is recommended to serve Canestrato dei Monti Sicani at room temperature, to ensure that it best releases its fragrance and, above all, its aroma.
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The name derives from the Latin “canistrum” which indicates the basket used for the preparation of the cheese. It is prepared with cow’s milk and lamb rennet paste. Hard cheese, cylindrical in shape, thin crust and wrinkled surface due to the marks left by the basket; the paste is pale straw yellow in color, which tends to become darker during its maturation. The flavor is spicy and strong, characteristic of mature cheeses.
