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Canestrato is ahard cheese from theItalian regions ofBasilicata,Apulia,Sicily, andAbruzzo, made from a mixture ofsheep milk andgoat milk. It is listed on theArk of Taste. The cheese is typical in Basilicata. It is also a specialty ofCastel del Monte, Abruzzo.^[1] The Apulian variety is made usingLevilactobacillus brevis.

Canestrato varietals include:

• Canestrato di Moliterno, a hard mixed sheep's and goats' milk cheese from Basilicata. It is matured for at least sixty days and may be eaten at table or grated. An application for PGI status was registered in 2010.
• Canestrato pugliese Puglia, a PDO cheese made in theprovince of Foggia.
• Canestrato trentino.

• List of Italian cheeses

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