Cheeses

Giovanni Samela, owner and cheesemaker at Pietra del Sale, is a true crusader for the traditional foods of his home, Basilicata in Southern Italy. Whether it be native peppers, beans, or the rustic cheeses he crafts from his own flock, Samela is passionate about sharing the bounty of the south. Always keeping one foot in tradition, Samela also has a keen-eye for innovation utilizing the local produce and wine to flavor his cheeses. In addition to making his own cheese, Samela works with other local artisans to bring cheeses from their farms to the public.

This rustic pecorino is a triumph for Samela as he has been instrumental in earning the cheese a DOP status. A traditional regional specialty, Canestrato di Filiano is made solely from the milk of the native Razza Gentile Sheep. The curds are drained in straw baskets who impart their distinctive woven pattern to the finished forms. Aged for 8-10 months in natural caves, the cheese is full flavored and robust. Nutty and sweet, the flavor builds to a more assertive and sharp finish.