Top 5 Apulian Cow's Milk Cheeses

Caseificio Artigiana is a renowned dairy located in Putignano, in the heart of Italy’s Apulia region, founded in 2001 by Francesco D’Ambruoso. Since then, it has become synonymous with high-quality dairy products that blend traditional methods with a modern approach to quality and sustainability.

Their products are crafted through careful hand-shaping and traditional techniques such as filatura (curd stretching), resulting in exceptional quality and flavor. The dairy combines artisanal craftsmanship with advanced hygiene and quality control standards.

Each step of the production process is carried out with great attention to detail, ensuring freshness and authenticity. Artigiana sources its milk from trusted local farms, supporting the regional economy and maintaining a short supply chain.

Their range includes award-winning cheeses such as burrata, stracciatella, and caciocavallo silano. By uniting tradition with innovation, Caseificio Artigiana honors the rich culinary heritage of Apulia.

Every product reflects the dedication to preserving genuine taste and texture. Their name has become a symbol of Italian excellence in the world of artisanal cheese.Expand

Caseificio InMasseria is an Italian cheese producer located in the Apulia region. The company specializes in crafting traditional cheeses using local ingredients and artisanal methods.

One of their notable products is burrata, a fresh cheese made from mozzarella and cream.Expand

Caseificio Dicecca is a family-owned dairy located in Altamura, in the heart of Italy’s Apulia region, renowned for producing both authentic and innovative cheeses. Founded in 1930, the dairy has been run by the Dicecca family for four generations, blending traditional techniques with modern approaches to create truly unique products.

Their range includes classic cheeses such as burrata, mozzarella, and caciocavallo, as well as more creative and experimental varieties. The dairy also offers unique experiences for visitors, including guided tours of the production facilities and tastings at their Cheese Bar "Baby Dicecca".

This blend of tradition, innovation, and hospitality makes Caseificio Dicecca a must-visit destination for cheese lovers and those seeking genuine gastronomic experiences.Expand

Caseificio Viscanti is a family-run dairy located in Apulia, Bari province, renowned for its traditional hand-crafted Italian cheeses made from fresh milk sourced from local farms. Their production philosophy combines artisanal expertise, respect for tradition, and careful selection of raw ingredients.

Their product range includes southern Italian classics such as burrata, mozzarella, stracciatella, scamorza, and ricotta, alongside seasonal and specialty items like smoked mozzarella and stuffed cheese varieties. The dairy exclusively uses high-quality milk from the local territory, and each cheese is handcrafted with attention to texture and freshness.

Their commitment to freshness and authenticity reflects the rich dairy heritage of Apulia.Expand

Burrata, literary meaning buttered, is an artisan cheese from the Puglia region of Southern Italy, especially the provinces of Bari and Barletta-Andria-Trani. The cheese is made by hand with cow's milk, rennet, and cream. It is believed that the cheese was created by Lorenzo Bianchino Chieppa, a cheesemaker who had an idea to form a shell of stretched mozzarella strings and fill it with luscious, rich cream and smaller, leftover pieces of mozzarella. The result was a true delicacy with the creamiest interior and a rich flavor of fresh milk, which very quickly became extremely popular. Burrata should be eaten as fresh as possible - ideally within 24 hours of being made. It can be served alone, seasoned only with some salt, pepper, and a drizzle of extra virgin olive oil, but it is also delicious when accompanied by fresh tomatoes and prosciutto crudo, or when used as a topping for pizzas or bruschettas.Expand

Made from cow's milk, in particular, mozzarella and cream, Burrata di Andria is popularly known as 'the queen of cheeses'. It originates from Apulia, namely the town of Andria, and although Burrata has been produced only since 1950s, it has already become an Italian classic, despite its relatively short history. The outer shell of this fresh cheese is solid mozzarella, while the inside contains both mozzarella and cream, giving this masterfully created delicacy an unusual, soft texture. Burrata has a delicate yet rich flavor of fresh milk and it is most often served seasoned with just salt, pepper and drizzled with extra virgin olive oil but it also pairs beautifully with bruschettas topped with prosciutto, figs, tomatoes and various fresh vegetables.Expand

Scamorza is an Italian pasta filata cheese made with cow's milk. The cheese is shaped into two connected balls, one smaller than the other. Its texture is semi-soft, firm, and chewy, while the flavors are milky and smoky. These two balls of cheese are strung to ripen for 2 weeks, and the process gives the cheese its name, meaning beheaded. Scamorza can also be smoked, and it is then called scamorza affumicata. Often compared to mozzarella, Scamorza has a flavor that is more creamy and sweet than that of mozzarella, and it is also much drier. It is recommended to bake it as it melts well, or it can be used on top of pizza or lasagne. Pair it with Chardonnay or Pinot Grigio.Expand

Pallone di Gravina is an Italian cheese hailing from Gravina in Puglia. This semi-hard, pasta filata-style artisan cheese is made from pasteurized cow's milk and it's shaped into a ball, hence the word pallone, from the word palla. It's aged for a minimum of 4 months. The shape of the cheese made it easier to hang it or transport it on donkeys' backs in the past. Underneath its hard natural rind, the texture is smooth. The flavors are strong and spicy.Expand