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Capturing the earthiness of the Campania region, this pastoral cheese is rubbed with ash and matured in the natural ditches or fossas of the area.
Casa Madaio make and mature a range of sheep and buffalo cheeses in the family caves near Castelcivita. June 13th is the feast day of St Anthony and is marked with bonfires of local myrtle branches. Ash from the fires is rubbed onto the rind of these fresh pecorinos, imparting the rind with a delicate smoky finish.
The texture is firm, almost granular, with savoury, grassy and herbaceous notes and a delicate, smoky finish close to the rind.