Hard cheese.

It takes its name from the custom of placing the curd in baskets before pressing it to squeeze out the whey. The curd is soaked in boiling whey for about two hours, and stirred repeatedly until completely cool. The canestrato is then kneaded using fine salt and kept in the maturing rooms for a period ranging from four months to a year.

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Caseificio Giurdanella

Via Torre Cannata Malvagia 12 97100 Ragusa (RG) - VAT 01551790882

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