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A traditional Sicilian ewes'-milk cheese named after the wicker mould (canestro) in which it is made. The cheeses are made between October and June, so avoiding the driest months. Inferior versions are made with cows'-milk so proper 'Canestrato' is sometimes known as Pecorino Siciliano, Pecorino Canestrato or Incanestrato to distinguish it from these imposters. See also "Canestrata" and "Incanestrata".
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