The product range of Casa Madaio includes fresh, semi-mature and mature cheeses, coming from the Mediterranean diet.
The production process is optimized in order to follow the evolution of each cheese with care; nothing is left to the Chance.
The passage of time through the cheeses, enriched them with new flavours and aromas, but it is the passion and the experience that let them grow and maturing without any defect.
Fresh milk is worked every day in Eboli, in order to realize fresh and semi-mature cheeses, a part of them is packaged and delivered to customers. The remaining production begin the ripening process in Eboli, to move then in Castelcita when ready.
The wheels are turned every day manually, and washed with extra virgin olive oil, every processes is closely linked to Cilento culture and Madaio family traditions.
When cheeses are enough mature to withstand the temperatures of the caves, they are moved in Castelcivita. There, they will acquire from the mountain the strength and wisdom of the hermits.