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Canestrato Italian Basket Cheese Recipe

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 to create a refined flavor. This cheese is a nod to the beautiful reed baskets they were originally formed in. In southern Italy these can be found made from Cow (Mucha), Ewe (Pecora), Goat (Caprina), or a combo of milks.
  • Yield6 pounds
  • Agingtime under 6 months
  • Skill Levelintermediate


  • 6 Gallons of Milk (Not UltraPasteurized)
  • 1 Packet of C101 Mesophilic Culture or 1/4 tsp MA011 Culture
  • 1/16tsp TA061
  • 7.5-8 oz of Prepared Y1 Bulgarian Yogurt
  • 3 ml Single Strength Liquid Rennet
  • Cheese Salt
  • Calcium Chloride (for pasteurized milk)