Nebrodi Canestrato cheese

The name “Canestrato dei Nebrodi” originates from the shaping of the tuma in reed baskets; it is produced with mixed raw milk (cow and goat). The territory involved in the production includes the Nebrodi area and in particular the municipalities of the hilly and mountainous belt. It is an orographically diversified and complex area with altitudes between 600 and 1800 meters above sea level. The seasoned canestrato has an intense, persistent taste, which is particularly tasty if appreciated with full-bodied red wines, typical of Sicilian production, such as Etna Rosso and Cerasuolo di Vittoria.