Canestrato cow
Product included in the national list of traditional agri-food products (PAT)
PAT type: Cheeses
Production area: Municipality of Gratteri.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipality of Gratteri.
Brief description of the product: It has a cylindrical shape, with a yellow color. The flavor is sweet when fresh, spicy when seasoned.
Description of the processing and maturing methods: It is produced in the traditional way, using wooden and copper utensils. The milk coagulates in a vat at 35 ° C with lamb rennet.
The curd is drained in rush baskets, which leave a particular molding on the outside of the cheese. Black peppercorns or chilli flakes can be added to the basket. The curd is then blanched at 80 ° C and placed on wooden boards.
After the purging phase, the cheese is extracted from the baskets and salted with fine salt.
Specific materials and equipment used for preparation and conditioning: Cow's milk sometimes mixed with sheep's and / or goat's milk, rennet.
Description of the processing, storage and maturing rooms: The transformation takes place in specially equipped rooms.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: In the contracts of "Gabella" since 1400 it was given as consideration for the use of pastures.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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