Canestrato di Moliterno IGP

There is a scent that tells the story of the most authentic, intense and pastoral Basilicata: it is that of Canestrato di Moliterno PGI (Protected Geographical Indication), an excellent cheese that embodies centuries of history, ancient knowledge and an unbreakable bond with the territory. This hard cheese, made from 70-90% sheep's milk and the remainder goat's milk, comes from flocks grazing freely in the hills of Lucania and is produced using methods that respect rituals handed down over time.

Its cylindrical shape, with a rind marked by the typical striations of the baskets, encloses a compact, white or straw-coloured paste with irregular eyes. On the palate, it offers a surprising sensory journey: sweet and delicate in the early stages of maturation, it becomes increasingly intense, savoury and pleasantly spicy as the months pass, until it releases herbaceous and fruity notes in the Extra version.

But the real secret of Canestrato di Moliterno PGI is the way it is matured, exclusively in characteristic fondaci, stone rooms with thick walls and opposing openings that create a unique microclimate. At an altitude of over 700 metres, temperature and humidity slowly work on the cheeses for at least 60 days, transforming the milk into a product with unique organoleptic characteristics.

Its roots go back to ancient times: as early as the 4th century BC, sheep farming was the primary activity in this area, and even the name Moliterno seems to refer to the act of 'milking'. In the 18th century, the maturing technique was organised systematically, making the village famous throughout Italy.

Today, Canestrato cheese comes in Primitivo, Stagionato and Extra varieties, perfect for enjoying on its own, grating over on "i maccarun'" or pairing with Lucanian honey and a glass of Terre dell'Alta Val d'Agri DOC wine.

But pay attention to the label: only the official mark guarantees IGP authenticity. Tasting it means entering the most genuine heart of Moliterno and its tradition.