Barilotto meaning 'barrel' in Italian, is a cheese made by a Casa Madaio dairy farm in Cilento, Campania, Italy. It is produced by heating the whey obtained from buffalo mozzarella production. The whey is re-cooked at very high temperature and then placed into barrel-shaped moulds for draining for 8 days, and then sprinkled with salt and kept for ageing for 40 days. During ageing, the cheeses are washed and rotated which helps them dry evenly. Barilotto has a sharp taste and a firm texture with mild, delicate, creamy aroma. The smooth yet granular paste melts in the mouth instantly.