What is Canestrato (di Moliterno)?
Two related basket-moulded cheeses from southern Italy: Canestrato Pugliese, made from sheep’s milk in Apulia, and Canestrato di Moliterno, made from sheep’s and goat’s milk in Basilicata. Both are shaped in wicker baskets that imprint a distinctive pattern on the rind. Canestrato Pugliese is aged for a minimum of 2 months, while Canestrato di Moliterno is matured in the underground cellars of Moliterno.
Taste, aroma, and texture
Hard and compact, becoming increasingly crumbly with maturity. The interior ranges from ivory to pale yellow. The rind bears the characteristic wicker basket imprint, its most distinctive visual feature. The rind becomes progressively harder and darker with age. Excellent for grating.
Animal and herbal notes are equally dominant, with aged sheep’s milk lanolin and aromatic wild herbs. Earthy notes are strongly present, while lactic notes are noticeable. Fruity notes remain faint. No smoky character. The Moliterno version adds a distinct deep cellar note.
Cheesepedia taste profile
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A general profile can describe Canestrato (di Moliterno), but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Grated over pasta, soups, or vegetable dishes when aged.
- Sliced into sheep’s milk cheese boards.
- Served with olives, nuts, or rustic bread.
What pairs with Canestrato (di Moliterno)?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Grissini
- Lavash Chips
- Salted Cracker
- Mini Sesame Bagel
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Canestrato (di Moliterno)Story and origin
Rooted in the ancient seasonal transhumance traditions of southern Italian shepherds. Canestrato Pugliese has been central to Apulian pastoral culture since at least the 17th century. The wicker basket mould, or canestro, is the defining production element, giving both cheeses their name and rind pattern. Canestrato Pugliese has held PDO status since 1996, while Canestrato di Moliterno has held PDO status since 2003.
Storage and serving
- Store in the fridge, wrapped or vacuum-packed.
- Air travel: suitable, especially if vacuum-packed.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
