Paglierno is made by a small mountain dairy near Casa Madaio. The milk comes from sheep grazing in the national park of Cilento and the Valley of Diano. They take this cheese to their mountain caves and age Paglierino for 3 months to guarantee its sweetness and complex aroma. The cheese is compact, elastic and is white verging on a pale yellow color, from which it gets its name Paglierno (straw). A lovely, balanced pecorino – slightly sweet, nutty, and grassy with a nice long finish.
- Made from pasteurized sheep's milk.
Casa Madaio is a fourth generation cheesemaker and affineur situated in the stunning National Park of Cilento, near the Amalfi coast in Campania, Italy. This idyllic locale features small medieval villages perched on hills, fragrant forests and untouched nature, this is the heart of a land called the "Garden of Europe." Among the olive trees and chestnut woods, Casa Madaio creates goat, sheep, cow, and buffalo milk cheeses. Cheeses that require a longer seasoning period are transferred to the caves of Castelcivita.