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Sicilian Canestrato

This cheese takes its name from the shape of its basket but its peculiarity consists in the aging process which occurs in refrigerating cells and lasts for more than 12 months.

Firstly it undergoes a light salting and at the end of the ripening we obtain a strong-flavoured cheese with a pleasant spicy aftertaste.

The cappatura (typical method of conservation)with black pepper makes it a real delicacy and even more delicious.

Ideal at the end of meals but especially with pasta dishes served with sauces.

It’s available in forms of 10 kg

Ingredients: whole pasteurized milk, salt, rennet, lactic ferments, ground black pepper on the crust.

SHELF LIFE 150 days