Mediterranean cheeses are well known either for their sweetness and freshness, or for theri strenght and maturity.

The cheese known as Accasciato from Casa Madaio is a synthesis of opposite identities to give a soft, semi-mature, creamy, perfumed cheeses.

The cheese is a soft, pale yellow on the outside in direct contrast with its opaque whiteness inside. It tends to have a sweet, slightly aromatic flavour.

Fresh milk from free grazing cows and buffalos is coagulated with the addition of rennet. Salt is added directly to the cheese batch and never in brine.

The fresh curd is put into baskets and maturated from 40 to 60 days according to the changing seasonal characteristics of the milk.

keep 4°C 10°C serve 15°C 18°C