The Pallone di Gravina is a firm, cow’s milk cheese. It is made in the pasta filata style. The cheeses, which weigh between 1.5 and 2.5 kg, are shaped like a pear, ball or balloon (pallone) and were traditionally produced in the area of the city of Gravina in the Murgia area of the Province of Bari. Today, however, production is centred on the Province of Matera....
Author Archives: Redazione
Fresh stretched curd cow’s milk cheese made in large and small balls, with a slightly tart flavour. It is a fresh cheese traditionally made from Italian buffalo and later cow’s milk by the pasta filata method. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means “to...
It’s a cow milk cheese. Pear-shaped stretched curd cheese with a butter heart. It has a dual structure: an outer, flexible, pale yellow, spun cheese and an internal, creamy white butter. It has a sweet and buttery taste. This was originally a method devised by the shepherds in some of the internal southern Italian areas to keep butter. Sealed inside a sack of stringy...
Fallone di Gravina is a fresh soft cheese produced in the area of Gravina, in the province of Bari. Originally it was prepared only with raw milk, but today even the artisan dairies produce pasteurized milk. This cheese has to be consumed in a day. For centuries it has been made with raw milk instead of pasteurized used today. By mixing 85 percent sheep’s milk and...
Canestrato pugliese cheese became an officially DOP (Protected Domination of Origin) in 1996. This product is a hard cheese made from a mixed of sheep and goat milk. It is listed on the Ark of Taste. Puglia variety is made using Lactobacillus brevis. Canestrato Pugliese Puglia, a PDO cheese, is made in the province of Foggia and Bari. The cheese itself is straw-colored,...
Cylindrical fresh cheese made from sheep or goat’s milk, or both, with a delicate flavour. Aged, it’s ideal for grating on the first courses. It can be eaten fresh or aged for better keeping and a stronger flavour. The flavour of Cacioricotta ranges from sweet when young to savoury when aged and can reach a strong distinctive taste that grated on top matches perfectly...
