Casa Madaio selects among the young pieces of caciocavallo cheeses, those that can continue the seasoning in their own natural caves in Castelcivita. The result of this selection, waiting about at last one year, is the Caciocavallo Vetus. At the end of the seasoning the product has a thin and smooth rind of color ranging from alabaster white to amber yellow. The structure is made of a sheets, typical of curd cheeses.
The taste is sweet, medium-bodied, with a slight aftertaste of butter and hazelnut. The complex aroma is the result of the balance between numerous volatile components coming from the herbs and shrubs chosen by the grazing animals. Maturing in natural caves lasts for a period ranging from one to two years .