fbpx

A unique land. Just like our cheeses.

We are in Castelcivita, a small town on the top of the Monti alburni in the hearth of Cilento National Park, and it’s in this unspoiled nature that all our production borns

A unique land. Just like our cheeses.

We are in Castelcivita, a small town on the top of the Monti alburni in the hearth of Cilento National Park, and it’s in this unspoiled nature that all our production borns

A unique land. Just like our cheeses.

We are in Castelcivita, a small town on the top of the Monti alburni in the hearth of Cilento National Park, and it’s in this unspoiled nature that all our production borns

COMPANY

Casa Madaio is bornfrom the traditions and loveforcheeses,a dairy farm in Campania that for four generation passes on the techniques of seasoning and production from father to son. The result is a product not only authentic, but one of a kind. We take care of our cheeses in a natural and passionate way, enriched with the culture and the history of a family of affineurs that has been able to preserve the traditions. The fresh milk is processed directly on the mountain and transferred during the same day in our modern and equipped facility in Eboli, where we work alternately the milk of different species. The quality of the milk guarantee the birth of Casa Madaiogastronimic masterpieces. such as, the superb mozzarella of buffalo, semi seasoned and seasoned cheeses.

THE FARM HOUS

The art of seasoning and aging cheeses is a laison du terroir, which has its roots in an Italy of pastorism that involves the newer generations too, and the prove of that is the work done by Virtu Mediterranea, a little farm owned by Casa Madaio. It is placed between the Piana del Sele and the Cilento National Park, where are grown and selected aromatic herbs useful to the seasoning cheese process, in order to give to every wheel a typical taste, recalling the Cilento and Casa Madaio.

The love for the nature, the ability to appreciate the work of the shepherds and an infinite patience to take care of the slow evolution of the seasoned cheeses are the essential components to be a good refiners. To this, we add the capability of knowing which aroma or perfume suits at the best with every cheese, adding sometimes seeds, flowers, roots, bark and herbs that make the cheese unique.

THE LAND

Surrended by olive’s trees and chestnut woods, through a splendid and variegated landscapes, situated between the Cilento National Park and the Amalfitan Coast, here lie the roots of Casa Madaio. Small medieval hamlets on hills, profumed woods and unspoiled nature make this place the “Garden of Europe” where tradition and culture bloom, cradle of the Mediterranean diet used since the period of the Magna Greece colonies.

The Cilento National Park and Vallo di Diano covers over 180000 acres. Since 1998 it’s UNESCO World Heritage Site.
This position gives to this territory a variegated landscapes, which is breathtaking with is evergreen hills and the amalfitan coast, also defined World Heritage Site from the UNESCO. The Amalfitan coast extends for 42 kilometres on the Tirreno sea. Along this coast we found steep mountains that dive into a crystalline sea which was the home of the Homeric maidens. Sounds and colors enchant the visitors with an intense smell of lemons.
In this paradise, in which sea and flora create an inimitable landscape, it’s inevitable not to stop and enjoy every moment.

EBOLI

In our facility of Eboli takes place the production of fresh cheeses, like the Yogurt of Buffalo. And here, in Eboli, we have all the offices and the whole integrated shipment and logistic system of Casa Madaio. Eboli is a town placed 34 kilometers south-east from Salerno. It has become famous thanks to the beautiful film by Francesco Rosi taken from the book by Carlo Levi, “Il Cristo si è fermato ad Eboli”, which witness the life conditions of the farmers in the first half of the XX century. Yet, in contrast on what someone may think, this area in the south of Italy it’s fertile and verdant, and ties together mountain landscapes and amazing beaches. And it’s here in Eboli that the cheeses go through the phase of draining and grouting. The fresh cheeses are stocked in modern structures, well organized cellars, in which the cheeses begin their phase of seasoning. Apart from the administration and working centre there is a sperimental centre, in which the experience and the tradition merge with the new work and packaging techniques, to ensure to the final user the traditional product with an innovative design. “An House in the House”, thought to be functional and modern, closer to the contemporary reality, but also thought to keep the genuine and patient soul of Casa Madaio.

CASTELCIVITA

Castelcivita, with a population mainly dedicated to sheep farming, has an old past. It existed already in the Angioinians documents with the name ” Civita Pantuliano”, and it was well known for its medieval fortifications. Looking from far away this little town looks like a waterfall of houses that from the top of the mountain falls into a vale , a pink brush stroke , a pastel-coloured in the middle of trees and hills. Just below, a pink little house with white windows catches the observer’s sight, there, there is the treasure of Casa Madaio.

A structure made with natural stone where the time catches the profumes, matures the cheeses and gives, to those who knows the importance of waiting, unique tastes that can be translated into a true sensory experience. During spring, in our silent caves, bundles of rosemary, laurel and sage give to the air fragrances that cannot be reproduced, and that enrich our cheeses, creating masterpieces such as the Caciocavallo Vetus, the Mastorazio, the Cinerino, the Calcagno and the Sbronzo of Casa Madaio.

Antonio Madaio

Antonio Madaio

Angelo Madaio

Angelo Madaio

Davide Madaio

Davide Madaio

CHEESE REFINERS SINCE FOUR GENERATIONS

Produce and refine Campania cheeses it’s a art that requires a lot of dedication and a lot of knowledge , not only of the raw materials but also of the territory. Since four generations, from father to son, the Madaio family hand this disappearing art down, heritage of traditions and abilities that starting from the 1970 grants, not only excellent, but also original products, above all the mozzarella of buffalo. The cheese production begin in the Cilento’s heart , on a natural rocky crag to the southern part of the Alburni, in a small town on a hill, into a reality full of traditions. The Company Logo summarizes this foundations: a tower with three battlements and a wave of a calm sea as base, which betrays the double soul of this small town. The embodiment of the battlements at the top of the Logo are Antonio, Angelo and Davide Madaio which, with dedication and confidence, valorize the cultural and historical heritage of their territory, exporting, through cheeses, the traditions and the knowledge of their territory. Eat healthy, live healthy, the pleasure of waiting return to be a part of our lives, in perfect harmony with the soul of this company, which works synergistically with public authorities and research facilities.