Incanestrato, called picurino sicilianu in Sicilian dialect, is a sheep’s milk cheese from Sicily. The cheese is made by placing curds in baskets where the whey is drained off. The curds bond together and take the irregular shape of the basket weave, resulting in a striking wheel. Incanestrato is aged for 9-12 months, which creates a sharp and aromatic cheese. Shave or grate on pasta or grilled vegetables for a true Sicilian experience.