Canestrato Pugliese PDO is a raw hard cheese obtained from whole ewe’s milk (apulian sheep breed whose origins are related to the merinos breed). This cheese owes its name to the special wicker baskets (it. ‘canestri’) used for the ripening process. These wicker baskets, also known as ‘fiscelle’ (i.e. faiselles) are one of the most traditional pieces of apulian handicrafts. The making of Canestrato Pugliese involves some peculiar techniques originating from the traditional methods of apulian cheese-making. During the making of Canestrato Pugliese, cheese moulds are pressed in wicker baskets which besides providing the cheese the typical edged rind are useful to drain the residual humidity. The brining process, an essential step in the making of this cheese, is dry-salted using coarse sea-salt which is sprinkled on the surface of the mould. Once removed from wicker baskets the moulds are subject to ripening in cool places. During the ripening process (at least 90 days) the moulds are and wiped. At the end of the ripening the hard and thick rind is treated with extra virgin olive oil. The ripening lasts from 3 months, in order to taste Canestrato fresh, to 10 months, so as to use it as a grating cheese. When fresh the flavour is delicate whereas ripened Canestrato has a strong and slightly pungent flavour. However its flavour is not only due to the pastures and the milk but mainly to dried lamb’s rennet which is stored with the utmost care with dried orange, lemon and rinds and hedge-nettle leaves. Canestrato Pugliese PDO is a food-flexible cheese. Pairing possibilities depend also on the stage of ripening. When young this cheese pairs well with broad beans, pears or raw vegetables with dips on the side. Ideal wine partners are white or dry rosè wines, such as Locorotondo, San Severo Bianco, Fiano d’Avellino, Rosa del Golfo o Rosatello Antinori. When ripened Canestrato Pugliese is preferably used as a grating cheese on pasta with meat-based ragu sauce. It can be served, cut in slivers, as a second course together with chicory, black olives and radish. In this case Canestrato is best paired with red well-structured and aged wines such as Cabernet, Chianti, Salice Salentino del Conero, but never matched with exceedingly tannic wines.