Caciobufala symbolizes the evolution of Mediterranean draw curd cheeses. Made from pasteurized water buffalo’s milk by Casa Madaio dairy farm in Cilento, Campania, Italy. The cheese production is similar Caciocavallo or Provolone. It is produced only with buffalo milk from Piana del Sel dairy, calf rennet and salt, the curd is drained to follow the natural way of maturing process. The cheese is maturated strictly in the natural caves of Casa Madaio for 8 to 12 months, during this period it takes a drum like shape. This yellow ivory cheese with slight marking has a very pleasant taste of buffalo milk. Its creamy and buttery notes melt in the mouth instantly.
Other Italian cheeses: