Pallone di Gravina

Traditional (PAT)Slow Food Presidium

Pallone di Gravina: a raw-milk cheese ball aged in tufa cellars

Raw cow's milk, stretched into a firm curd and hand-moulded into a sphere like a caciocavallo without its head, it weighs one to ten kilos and is made only in Gravina in Puglia, between January and March. Recorded as early as 1859, it is now a Slow Food Presidium and a traditional agri-food product (PAT).

After three months it turns piquant and the paste deepens to a rich gold
Grassy notes from the Murgia pastures, joined by hints of caramel as it ages
Raw milk and native cultures: what makes a long, characterful ageing possible

How to enjoy it. Taste it well aged, when its piquant, aromatic side comes through; in Gravina it takes centre stage at local fairs such as San Giorgio in April.

Production areas: Apulia
Season: [object Object]

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