Made from milk from small herds in Basilicata Canestrato has a natural brown rind showing the traditional markings of the basket it was made in.
With strong milky aromas with hints of milk, grass and hay in the younger cheeses and nuttiness in the older ones. The flavour is sharp and well structured with a slightly spicy finish.
Note: Casa Madaio is a company of traditional cheesemakers in the heart of the Cilento National Park. Many of their cheeses are ma- tured in the natural caves around Castelcivita.