Sheep’s milk
The Rosso of Casa Madaio is born from the union of two precious ingredients: sheep’s milk and the unmistakable Senise pepper.
A sweet pecorino of about two months, is covered with a lightly and uniformly sprinkling thin pepper powder,and kept in maturing rooms for at least four months.
Thus allowing to create a slight rind of a red tending to orange color, from which came its name Rosso “red”. The sweet pepper makes the cheese unmistakable to the eye, but also to the taste due to itsintense herbaceous smell and slight hint of pepper, thus composing a true harmony of Mediterranean aromas.
