the caciobufala

Sheep’s milk

Evolution of Mediterranean stretched curd cheeses, the Casa Madaio Caciobufala, pleasant and aromatic, melts in the mouth, delicate and sweet even at high maturation. It is produced with only buffalo milkfrom the Piana del Selefarms, following the natural rhythms of curd maturation.

During its seasoning it takes a particular round long shape, then it presents itself with a light compact paste, with very small holes, of an ivory yellow color with an intense smell of cream and butter. The seasoning take place from a period of 4 months to a year.