The Mediterranean is famous for its excellent mature drawn curds: Ragusano, Monacone, Caciocavallo Podolico. Casa Madaio has created the Sfogliato cheese, which has been iron branded and tied with characteristic hemp string to add a new star to its traditional heritage of cheeses. . It is homogeneous and compact and its layers develop as the maturing process proceed. Natural rennet and salt are added to the cow’s milk which comes from small stock farms inside the National Park of Cilento and the Vallo of Diano. The curd is then left to ferment, drain and is then drawn in hot water. The fresh cheese is formed by hand into the typical pear shape with the small head, the cheese is kept in special rooms to mature for at least 8 months.