This classic pecorino is made in small batches on the island of Sardinia . It is then matured on the mainland in the Casa Madaio caves south of Napoli.

Il Calcagno is only produced between the months of April to July when milk is in plentiful supply.

Once the cheese reaches the Casa Madaio caves, the sweet and herbaceous milk becomes more intense in flavour as the cheese matures for 7 – 8 months before being released.

Aging gives the cheese a compact, firm, flaky and creamy texture whilst the wild herbs and grasses infuse the cheese whilst providing more complex and lingering flavours.