The tradition of burying cheese has been carried down through centuries as part of local rural traditions. Its origin lies in the need of hiding food from bandits, an usual practice during the brigandage. Forced to such a need, after some time, it was noticed that the environment gave a gradual maturity and during the fermentation phase, the fresh herb scents contained in fresh milk blended with that of the dry hay located along the pit sides. After years of research Casa Madaio revisited this tradition in a modern way; reproducing inside the caves of Castelcivita an environment similar to that found in the pits. The result is the Infossato a pecorino cheese with a strong and harmonic flavor.