Canestrato Pugliese is an Italian hard cheese made from unpasteurized ewe milk in Puglia. During manufacture, peppercorns are added after the curd has been cut, scalded and salted, studding the paste with pungent black pepper. Flavour and consistency vary according to the ripening period selected: young wheels are milder and more elastic, while longer ageing produces a firmer, sharper cheese for grating. Made from raw milk, it depends on excellent milk hygiene and traditional skill, and its character reflects the pastures of southern Italy.