For four generations Casa Madaio has handed down the traditions and passion for making and ripening cheese, from father to son. The products fall into a number of categories: fresh items including cheese, yogurt and buffalo mozzarella; semi-ripe cheeses including a Manteca of string cheese and butter; Ficaccio wrapped in fig leaves and aged 40 days; ripe cheeses including Vetus caciocavallo podolico; Rosso with Senise pepper; Sbronzo using two types of milk, cow and buffalo; with Aglianico wine.
