Canestrato di Moliterno is an Italian, hard, pecorino cheese made from sheep and goat milk in the Italian regions of Basilicata, Apulia, Sicily, and Abruzzo. The name comes from the Latin word "mulcternum" which means a place where animals are milked and coagulated.
The cylindrical-shaped cheese needs at least 60 days of maturation. Depending on the ageing period, the rind colour varies from yellow in "primitivo" (early produce) to straw-colour in "stagionato" (aged). On cutting, a white or light straw yellow Canestrato slice exhibits a sweet and delicate flavour efficacy, which intensifies with ageing. An aged cheese develops an intense and spicy flavour whilst the rind colour becomes almost black due to a carbon soot water, vinegar and olive oil treatment. The cheese pairs well with fresh, raw vegetables and pears. It can also be grated on pasta and soups. Wines such as Greco di Tufo, Falanghina, Lacryma Christi del Vesuvio and Aglianico make a perfect match with the cheese.