Clove of 440 g
Evolution of Mediterranean drawn curd cheeses, the Caciobufala of Casa Madaio is pleasant, aromatic and it instantly melts in the mouth. It is produced only with buffalo milk form the dairy farms of Piana del Sele, following the natural rhythm of ideal maturing process. During its ripening it takes a particular round and long shape. The cheese is seasoned for a period which may vary from four to twelve months.