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Authentic pecorino from the Campagnia region of southern Italy with hints of milk, grass and hay in the younger cheeses and nuttiness in the older ones.
Traditional pecorino from the Campania region, in southern Italy. Originally made in the mountainous region Basilicata, Casa Madaio now use milk from small herds of sheep on farms near their maturation caves in Castelcivita. The bold impressions left by the basket used to form each wheel and the natural stripey brown rind are striking features of the cheese.
Maturation of 6 – 12 months produces a straw coloured cheese with an intense milky flavour, hints of hazelnut and a spicy finish. Its well-structured flavour profile balances the spiciness of the cheese whilst accentuating its nutty tones.