Cow’s milk and buffalo milk
Mediterranean cheeses are well known either for their sweetness and freshness, or for their strength and maturity. The cheese known as Accasciato from Casa Madaio is a synthesis of opposite identities to give a soft, semi-mature, creamy, luscious cheese. The cheese is a soft, pale yellow on the outside in 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 adding rennet.
The fresh curd is put into baskets and matured from 40 to 60 days according to the changing seasonal characteristics of the milk.
