Introduction to Canestrato di Moliterno
Canestrato di Moliterno stands out among Italy’s vast range of cheeses due to its distinct maturation process and historical roots in the southern Basilicata and Sardinia regions. This hard cheese, named after the town of Moliterno in the province of Potenza, is revered for its rich flavors and unique basket-woven rind, a direct nod to the way it is traditionally aged.
Cheese Profile and Distinguishing Features
This cheese is typically made from a blend of sheep’s and goat’s milk, sometimes with a minor addition of cow’s milk, which gives it a robust yet balanced flavor profile. One of its defining characteristics is its firm and slightly crumbly texture, which develops through an extended maturation in reed or wicker baskets. The rind features the imprint of these baskets, lending the cheese both its name—canestro means “basket” in Italian—and its unmistakable appearance.
Canestrato di Moliterno ranges in flavor from delicately savory when young to deep, spicy, and nutty as it matures, often with hints of herbs and wild grasses from the local pastures. The hard, golden-brown crust encases an ivory to straw-colored interior, sometimes marbled if truffle is added to produce the special variety known as “Canestrato di Moliterno IGP al Tartufo.”
Historical and Cultural Importance
The production of Canestrato di Moliterno dates back centuries, rooted in the transhumant pastoral traditions of southern Italy. Shepherds would use the rich milk of grazing sheep and goats to craft a cheese capable of long preservation. Over time, this cheese became a symbol of regional identity, often featured in traditional festivities and rural feasts across Basilicata.
Today, it holds an IGP (Indicazione Geografica Protetta) recognition, safeguarding its traditional methods and regional authenticity.
Maturation: The Role of Baskets
The most visually and texturally notable aspect of Canestrato di Moliterno is its basket-aging technique. After forming, the curds are pressed into woven reed or wicker baskets, imparting a distinctive ridged pattern and allowing airflow during the aging process. This not only shapes the cheese but also contributes to its complex aromas and development of the signature rind.
Ways of Enjoyment and Culinary Pairings
Canestrato di Moliterno is traditionally enjoyed as a table cheese, sliced into wedges and savored for its bold flavor. In its aged form, it is often grated over pasta dishes, soups like minestra, or rustic salads to enhance depth and savoriness. Local culinary tradition celebrates pairing this cheese with robust red wines, especially those from the Aglianico grape, which can match its intensity. Honey, fig jam, and cured meats are also popular accompaniments, showcasing the cheese’s versatility on antipasto platters.
Varieties and Distinctive Versions
While the classical Canestrato di Moliterno is celebrated for its pure, tangy profile, there are prized versions enhanced with black truffle shavings (al Tartufo), introducing earthy, aromatic notes. Aging periods can range from a minimum of 60 days to over a year, with longer maturation producing sharper, more granular cheese sought after for grating.
Serving Tips and Storage Suggestions
To best appreciate Canestrato di Moliterno, allow it to reach room temperature before serving, which helps unlock its full, layered aromas. Store it wrapped in waxed paper and placed in a cool, slightly humid environment—never airtight—so the cheese can breathe and maintain its artisanal qualities.
Conclusion
Whether enjoyed alone or as part of southern Italy’s rich culinary traditions, Canestrato di Moliterno encapsulates the rugged landscapes, pastoral knowledge, and gastronomic heritage of its regions. Its rustic allure and depth of flavor make it an enduring favorite for cheese connoisseurs looking to experience the authentic taste of rural Italy.
