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Canestrato Italian Basket Cheese Recipe

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The Sicilian Canestrato is a true delicacy, it is considered among the most valuable cheeses in the Italian casearia, or dairy, tradition. Canestrato cheese is traditionally produced by small farms that breed specific types of sheep and cows in order to confer to the cheese a particular and refined flavor.

A thick outer rind leads to the superficial striations left from the traditional wicker basket where the curd is set. The flavor is sweet and delicate and tends toward slight tanginess when fresh, its customary form when consumed as a table cheese.
  • Yield1 Pound
  • Agingtime under 1 year
  • Skill Levelintermediate
  • Author


  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1/2 Packet C101 Mesophilic Culture or 1/8 tsp MA011 Culture
  • 2.5 oz of Prepared Y1 Bulgarian Yogurt
  • 1 ml Single Strength Liquid Rennet
  • Cheese Salt
  • Calcium Chloride (for pasteurized milk)