"Ogni ricchezza da la terra vene". The National Park of Cilento and Vallo of Diano is an extremly rich land. Rich in tradition, history, millenary culture.
In Cilento was born, some millennimus ago, the Mediterranean diet, which represents the gatronomic tradition of Cilento people.
Casa Madaio has its roots in Castelcivita, in the heart of the Park; here is the historical location with seasoning stone caves.
Permeated by this history and this tradition Casa Madaio creates its cheeses.
Since 4 generations Madaio family produces and seasons local cheese typical of Cilento area.
Casa Madaio buys cheese from small mountain breeders, who transform their milk in cheese directly on the mountains. This cheese then is brought in Eboli, where it undergoes two processes: "sgrondatura" (dripping) and "stuccatura" (covering). Then, put into cellars, they are turned and cleaned every morning manually. Moreover they are springled with a mix of oil and vinegar. Obviously, the oil used in this procedure is Extravergin Olive Oil produced on our Cilento hills.
Casa Madaio is a seasoner, but also a producer of cheese. Accordingly, in Eboli there is a modern and well equipped plant where Madaio work buffalo and goat milk. |
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