Cheeses

Mozzarella di Gioia del Colle

Mozzarella di Gioia del Colle PDO: raw Murgia milk and a gentle tang

Raw whole cow's milk from cows that spend no fewer than 150 days a year on open pasture, and a native whey starter to steer the fermentation: that is how the Murgia's own mozzarella is made. Markets in Rome and Naples were already asking for it in 1922; today it is a PDO.

• Three shapes, round, knotted or braided, from 50 grams up to a kilo
• A smooth, glossy surface; cut it and the elastic paste weeps a little white whey
• Gently tangy, with aromas of milk, plain yogurt and butter

How to enjoy it. It is at its best freshly made, on its own or with olive oil, salt and tomato; it melts well on pizza or in baked pasta. Pour a soft white or a young red.

Production areas

Apulia, Basilicata

The full story, sources and places on apulica.com →