Canestrato vs Pecorino Romano
Canestrato
Facts
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Trentino, Apulia, Basilicata, Sicily, Sardinia
Canestrato is an Italian cheese named for the canestro, the basket that drains and shapes the curd. The basket leaves a woven pattern on the rind, and that mark is the shared sign across many local wheels. The regions tied to the name include Trentino, Apulia, Basilicata, Sicily, and Sardinia. Most pieces are pressed, aged, and firm, with a natural rind and a savory paste. A young wheel can be cut for the table, while an older one is kept for grating.
Pecorino Romano
Facts
- Milk
- Sheep
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Lazio, Sardinia, and Tuscany
- Status
- PDO
Pecorino Romano is a hard, salty sheep's-milk cheese. Pecora is the Italian word for sheep. Romano is the Roman style.