Description & Tasting Notes Sfogliato is a stretched curd, caciocavallo style cheese – a style common in southern Italy, particularly Campania and Basilicata. Once the curd is set, it is stretched by hand in hot water until long and ropey, then formed into a large pear shape and tied at the top to form the cheese. It is made with fresh, creamy milk from small farms in the National Park of Cilento and the Valley of Diano and then cave-matured for at least 8 months, resulting in a rich, complex flavour. Typical of matured caciocavallo, Sfogliato has a sharp, slightly piccante flavour with hints of chestnuts, musk and herbs on the end palate. Under the slightly waxy rind the texture is compact and semi-firm with some small holes/openings throughout. Casa Madaio are forth generation artisan cheese-makers and affineurs.Other Notes & Serving Suggestions A delicious caciocavallo, this cheese is works equally well on antipasti platters or on cheese plates accompanied by Chestnut Honey or Mostarda d’Uva grape chutney. Pair with dry, medium bodied red and white wines such as Greco di Tufo, Vermentino, Sangiovese and Nebbiolo.Region: Campania, Italy Milk: Raw Cow Rennet: Animal Size: approx 2kg each, sold as a whole unit
