Canestrato di Moliterno

Hard paste cheese produced from between 70% and 90% full ewe's milk and between 10% and 30% full goat's milk, ripened exclusively in the traditional fondaci of the Moliterno zone. Released for consumption only after at least 60 days of ripening, it is classified as primitivo, stagionato, or extra according to the duration of that ripening stage.

About this designation

Canestrato di Moliterno is a hard paste sheep and goat's milk cheese produced within a defined area spanning named municipalities in the provinces of Potenza and Matera in Basilicata. The specification requires that milk derive from sheep of the Gentile di Puglia, Gentile di Lucania, Leccese, Sarda, or Comisana breeds or their cross breeds, and from goats of the Garganica, Maltese, Jonica, or Camosciata breeds or their cross breeds. Animals are fed principally on pasture and fresh fodder from within the production area; the use of products of animal origin or silage is prohibited. Permitted feed supplements are limited to specified cereals and legumes. Milk from one or more milkings must be processed no later than 48 hours after the first milking. Curdling takes place using lamb or kid rennet in paste form at a temperature of between 36 and 40 °C within a maximum of 35 minutes, and the curd is broken to approximately the size of grains of rice. Ripening must take place exclusively in the fondaci of the traditional production area or in the municipality of Moliterno. The fat content on the dry matter may not be less than 30%. Three labelling categories are defined: primitivo for products ripened up to six months, stagionato for more than six months but up to 12 months, and extra for more than 12 months. The product is released bearing a brand affixed by the Consorzio per la Tutela del Pecorino 'Canestrato di Moliterno' under supervision of the designated inspection body, IS.ME.CERT S.r.l.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 20 July 2005 under file number PGI-IT-0487; eAmbrosia identifier EUGI00000013895.
• Ripening must take place exclusively in the fondaci of the traditional production area or in the municipality of Moliterno (PZ); no other location is permitted.
• The specification fixes the milk blend at between 70% and 90% full ewe's milk and between 10% and 30% full goat's milk; no other proportions are permitted.
• The geographical indication may not be accompanied by adjectives such as 'fine', 'scelto', or 'selezionato'; only the terms primitivo, stagionato, and extra are authorised.

Tasting notes

Lucanian sheep-and-goat milk cheese aged in fondaco cellars. Pale ivory paste, firm with small eyes, intense savory tangy flavor with goaty edge and herbal notes from grazing flora.

HoReCa use

The specification states that Canestrato di Moliterno may be used as a table cheese or grated.

Packaging

• whole-piece-2-5kg
• half-piece-vacuum-1kg
• wedge-vacuum-300g