Description & Tasting Notes This pecorino is made with raw milk from small, local farms in the region of Basilicata, then matured in the Casa Madaio caves in Campania. It has a brown, scored rind from the traditional cane baskets used to drain the curds and inside, the cheese is pale yellow. There are strong aromas of milk and grass in medium mature cheeses and of dry hay and roasted hazelnuts of the more mature cheeses. The flavour is full and round with a slightly savoury bite and grassy note to finish. Casa Madaio are artisan cheese-makers and affineurs. Their cheeses are aged in caves located in the National Park of Cilento and Vallo of Diano, and have been used by the family to mature cheese for 4 generations.Other Notes & Serving Suggestions A delicious pecorino to serve with antipasti or on cheese platters with rosemary crispbread, chestnut honey, mustard fruits or balsamic figs. Shave into a mixed leaf and pear salad, or onto freshly cooked pasta and toss with pepper and olive oil. Pair with Sangiovese, Barbera and craft beers.Region: Basilicata, Italy Milk: Raw Sheep Rennet: Animal Size: 5.5kg wheel, sold as cuts
