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Caciobufala by Casa Madaio
Playing off the evolution of Mediterranean drawn curd cheeses (sometimes called "pasta filata"), Caciobufala of Casa Madaio is pleasant, aromatic and it instantly melts in the mouth. The aroma is intense with notes of cream and butter, with a sweet and persistent taste of water buffalo milk. Made in the shape of a large drum or pill, this cheese's production is similar to the stretching of curds you would see in provolone or caciocavallo. The taste is delicate and sweet even after longer maturation of 8 to 12 months. Produced only with buffalo milk from the dairy farm of Piana del Sel, calf rennet and salt, the curd is drawn to follow the natural rhythm of ideal maturing process. The cheese is maturated strictly in the natural caves of Casa Madaio.
Made from pasteurized buffalo's milk.
Photo depicts whole 6 lb. form of cheese.
We cut and wrap this item by hand.