A Cheese Rooted in Tuscan Shepherding Tradition

Canestrato di Pecora owes its name to the cesti di vimini—wicker baskets—historically used to shape the cheese. Those baskets left their signature texture on the rind, a mark of rustic craftsmanship that producers like Caseificio Sociale Manciano continue to honor today. Made in the heart of the Maremma, this cheese reflects centuries of shepherding culture and a landscape where sheep farming has long been a way of life.

Production: Simple Ingredients, Traditional Methods

This Canestrato is crafted from pasteurized Italian sheep’s milk, salt, rennet, and selected lactic cultures. The curd is hand-cut to the right size to create a slightly marbled interior structure. The young cheese is then placed into traditional molds that reproduce the classic basket pattern.
After shaping, the wheels are salted and left to mature for 20 to 45 days, during which they develop their characteristic flavor: savory, slightly tangy, and increasingly spicy as days pass.

The rind is treated with natamycin (E235) to protect its surface during aging (non-edible). No unnecessary additives are used, preserving the authenticity and natural expression of the milk.

Flavor & Texture

At 20–30 days, Canestrato di Pecora is fragrant, semi-firm, and delicately spicy. By 40–45 days, the cheese becomes firmer, more structured, with a pleasant sharpness typical of Tuscan pecorini. The aroma carries notes of warmed milk, dried herbs, and a light piquancy that intensifies with aging.

Thanks to its balanced moisture and fat content, the cheese melts beautifully but also slices cleanly for a rustic platter.

Ingredients

• Pasteurized sheep’s milk (Italy)

• Salt

• Rennet

• Selected milk enzymes

• Surface treatment: natamycin (E235)
  Non-edible rind.

How to Enjoy Canestrato di Pecora

• Cheese Boards: Pair with honey, dried figs, jam, or toasted nuts.

• Pasta: Grate over pasta, soups, or risottos for a spicy Tuscan kick.

• Cooking: Excellent for baked vegetable dishes, casseroles, or savory pies.

• Wine Pairing: Enjoy with young reds such as Morellino di Scansano, or crisp whites like Vermentino.

Storage Instructions

• Temperature: Keep at 6–8°C.

• After opening: Wrap in breathable cheese paper or lightly waxed paper to prevent drying.

• Shelf life: Up to 210 days from production if stored correctly.