Sheep Milk Cinerino Cheese with Ashes - Casa Madaio
From HK$48Unit price /Unavailable
Buffalo Milk Cremoso Cheese 200g (±10%) - Casa Madaio
HK$102Unit price /Unavailable
Buffalo Milk Blue Cheese - Casa Madaio
From HK$66Unit price /Unavailable
Fresh Caciobufala Cheese 200g (±10%) - Casa Madaio
HK$108Unit price /Unavailable
Smoked Scamorza 250 - Casa Madaio
HK$108Unit price /Unavailable-
Sheep Milk Canestrato Cheese 200g (±10%) - Casa Madaio
HK$108Unit price /Unavailable -
Caciocavallo Vetus 200g (±10%) - Casa Madaio
HK$108Unit price /Unavailable
About the Producer
Casa Madaio is born from the traditions and love for cheeses, a dairy farm in Campania that for four generation passes on the techniques of seasoning and production from father to son. The result is a product not only authentic, but one of a kind. We take care of our cheeses in a natural and passionate way, enriched with the culture and the history of a family of affineurs that has been able to preserve the traditions. The fresh milk is processed directly on the mountain and transferred during the same day in our modern and equipped facility in Eboli, where we work alternately the milk of different species. The quality of the milk guarantee the birth of Casa Madaio gastronomic masterpieces. such as, the superb mozzarella of buffalo, semi seasoned and seasoned cheeses.
THE FARM HOUSE
The art of seasoning and aging cheeses is a laison du terroir, which has its roots in an Italy of pastorism that involves the newer generations too, and the prove of that is the work done by Virtu Mediterranea, a little farm owned by Casa Madaio. It is placed between the Piana del Sele and the Cilento National Park, where are grown and selected aromatic herbs useful to the seasoning cheese process, in order to give to every wheel a typical taste, recalling the Cilento and Casa Madaio.
The love for the nature, the ability to appreciate the work of the shepherds and an infinite patience to take care of the slow evolution of the seasoned cheeses are the essential components to be a good refiners. To this, we add the capability of knowing which aroma or perfume suits at the best with every cheese, adding sometimes seeds, flowers, roots, bark and herbs that make the cheese unique.
