Top 7 Apulian Sheep's Milk Cheeses

Traditionally produced in the provinces of Foggia and Bari, Canestrato Pugliese is a hard cheese made from sheep's milk. It is one of the most prized products of the Apulia region, masterfully crafted from December to May, at altitudes varying between 250 to 700 meters, where the Mediterranean climate creates optimal sheep farming conditions. Canestrato is aged in reed baskets typical for the Apulian area, and while matured Canestrato has quite a strong piquant flavor and is more suitable for grating, the younger versions are much more delicate and should be paired with fava beans, pears, or crudités, and accompanied by rosé or dry white wines.Expand

This traditional Apulian delicacy is a cross between a cheese and fresh ricotta. Made with the mixture of milk from pasture-fed goats or sheeps, it is produced by combining ricotta and traditional cheese-making methods. The fresh milk is first heated to 85-90 degrees, then left to cool down to 37 degrees before adding the rennet, which causes both the milk and the whey to coagulate. The end result is a soft, ricotta-like cheese, which becomes semi-hard and straw-yellow when aged for two or three months. Eaten fresh, it is fragrant, salty, and slightly acidic. When aged, it becomes tangier and is perfect both on its own or grated over local pasta dishes, such as orecchiette with basil-flavored tomato sauce.Expand

Ricotta forte is a traditional Apulian cheese. This white cheese is made from sheep's or goat's milk. The texture is creamy and spreadable, the aromas pungent, and the flavors spicy and intense. Originally, it was produced by the shepherds who made it as a way to use the surplus of ricotta production. They placed it to wooden or clay containers with some salt, and the cheese was then mixed a couple times per week for at least 3 months. Finally, the cheese was covered with fig leaves and then left to mature and drain. Ricotta forte is traditionally spread on warm bread, and in the past it was offered to guests as a sign of welcome, always with some red tomatoes on the side. It can also be fried in stuffed zucchini blossoms or combined with a traditional Italian long pasta type known as sagne 'ncannulate. Pair it with full-bodied red wines.Expand

Pecorino foggiano is a traditional hard cheese produced in the province of Foggia, Apulia, mainly in the area around Gargano. Made from raw sheep milk, it is usually left to mature from 2 to 6 months. It has a typical spicy flavor which becomes stronger as the cheese ripens, and it comes in different dimensions - the weight of the wheel can vary from 2 to 7 kg. Usually served as a table cheese accompanied by a glass of a local red wine.Expand

Apulian Pecorino is a sheep's milk cheese with a very long tradition, produced mainly in the areas around Bari, Murgia, and Dauno Apennines. During the lactation period of sheeps, between February and October, it is still hand-made using wooden tools and respecting the old traditions, which is why it was recognized as a traditional agricultural food product of the region. The fresh version can be consumed after only 60 days, while maturation of the aged variant should last at least 6 months or longer. The region around Salento is renowned for their Pecorino di Maglie, made with a mixture of milk from two consecutive milkings, one from dusk, and the other from dawn, while Gargano, in the province of Foggia, is known for their version, Pecorino Foggiano, that comes both in fresh and aged varieties, and in many different sizes - the weight of the wheel can vary from 2 to 7 kg.Expand

Fallone di Gravina is a traditional cheese originating from Gravina. The cheese is made from a mixture of sheep's milk and goat's milk, which gives the cheese some spicy notes. This cheese is rindless and fresh, and because it's made from raw milk, it must be consumed within a day. It has a white color, and the texture is soft, delicate, and compact. The aromas and flavors are distinctive and slightly spicy. It's recommended to pair this fresh table cheese with Ostuni Bianco DOP.Expand

Pecorino di Maglie is a sheep milk cheese from Salento area, particularly from the territories of Maglie, Otranto, Poggiardo and Serre Salentine. It is made with a mixture of milk from two consecutive milking, one from dusk and the other from dawn, pressed to form wheels of 12-14 cm of diameter. The short matured version can be enjoyed after only 60 days - it has a thin, straw-colored rind, soft interior, and sweet flavor, while the aged variant (left to mature up to 10 months) has a dark crust, hard interior and a spicy flavor. Pecorino di Maglie is great as a table cheese, and it is usually served with local red wines.Expand