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A Cheese-Lover’s Guide to Pugliese Cheeses

Dec 11 2019

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The sun-soaked heel of Italy, Puglia already flirts with its sea of olive tree-studded countryside and hundreds of miles of unbelievable coastline. However, did you know that this agricultural-rich region is also responsible for some of the most heavenly cheeses in the world? We might be biased, and we certainly don’t want to “dis a brie”, but we have to admit that nothing comes close to the brilliance of these Pugliese cheeses. 

Burrata

If you’ve ever watched someone break into a tender ball of Burrata then you’ve seen the magic of this famous Pugliese cheese at work. While the cheese looks similar to mozzarella, a gentle slice of a knife will allow the rich, buttery insides to come flowing out. You may find this creamy cheese drizzled with olive oil and served alongside homemade bread, or for added decadence Burrata can also be piled high on pizza to concoct the dream comfort food.  

Caciocavallo Podolico

This cheese holds a special place in our hearts. After all, our Adopt a Cow specialty box comes with locally sourced Caciocavallo Podolico cheese from one of our local farms. This rare Italian cheese is made from milk produced by Podolica cows that are fed a generous helping of herbs, resulting in herb-rich flavored milk that creates a rich cheese that needs years to ripen. This full-bodied cheese is the perfect blend of smoked spice and delicate fruitiness. Some restaurants will even dish out fried Caciocavallo cheese along with fresh basil and cherry tomatoes. We can’t say enough about this life-changing cheese that you have to taste to believe. 

Fallone di Gravina 

A blend of sheep and goat’s milk, Fallone di Gravina is a delectable rind-less fromage that is soft and delicate but has a distinct spicy flavor. This cheese is almost always consumed on the very same day it was produced, meaning that you won’t find a Fallone di Gravina that’s fresher than in the region of Puglia. It also pairs quite nicely with a chilled glass of Martina Bianco DOP.

Cacioricotta

This one-of-a-kind soft cheese is Puglia’s take on ricotta. It’s created using cow, goat or sheep’s milk and two different cheese-making techniques that include curdling the milk. Traditionally produced in the spring, cacioricotta is flaky and delicate with the perfect hint of saltiness. It can be grated onto pizza, tomato-based pasta dishes and salads, or served with local bread and a full-bodied Primitivo.  

Mozzarella 

This cheese really needs no introduction, but we’d be remiss not to mention it, since Puglia is one of the main producers of this pizza-loving cheese. This beloved and versatile cheese is actually rather simple to make since it doesn’t go through the same aging process that hard cheeses like Parmesan do. Once mozzarella is made it’s ready to eat, so you never have to wait too long (which we love to hear!). Mozzarella isn’t just for pizza, however. It also compliments salads, pasta, roasted vegetables and even fruits such as melons and pears. 

Canestrato Pugliese DOP 

Typical to the cities of Foggia and Bari, Canestrato is a dense and nutty pecorino-style cheese made from sheep’s milk. The cheese is aged anywhere from 3-10 months and offers a slight sweetness that becomes more prominent with age. This hard cheese is a popular table cheese, often grated over pears and raw vegetables, as well as soups, salads and pasta. 

Stracciatella Pugliese

You remember the amazing creaminess that flows out of Burrata when you cut into it? Well, stracciatella cheese is that creamy filling, made from a blend of cream and strips of mozzarella cheese left over from mozzarella making. It’s easy to understand why anyone would love this perfectly creamy cheese, as it’s an incredibly versatile cheese. It can be added to pizza, pasta, bruschetta or just about any delicious Italian dish you can think of. 

Pallone di Gravina 

Not to be confused with Fallone di Gravina, Pallone di Gravina is a traditional cow’s milk cheese hailing from the town of Gravina. This cow’s milk cheese is shaped into balls, which once made it easy to transport on donkeys during the migration of livestock centuries ago. Today, this cheese is most often produced during the months of January and March, when the lush grass makes for more flavorful milk. Pallone di Gravina that has undergone a long maturation process offers hints of caramel and local herbs, which can compliment many Italian dishes or simply be enjoyed by itself with a bold red wine. 

Giuncata 

Giuncata is one of the oldest Pugliese cheeses. This soft delicate cow, goat or sheep’s milk cheese offers a hint of sweetness while also being low calorie. Giuncata requires a very simple preparation and is not salted or seasoned. This delightful table cheese should be enjoyed immediately after it’s produced, and you’ll often find it served with a drizzle of olive oil, freshly baked bread or vegetables such as fresh tomatoes and fennel. Pair it with a chilled rosé and your life with be forever changed. 

Ricotta Marzotica

Along with the ricotta-like Cacioricotta, Puglia is also known for making Ricotta Marzotica. Made between the months of February and April, this soft cheese can also be produced from cow, sheep or goat’s milk. Once the cheese is made it’s covered with local wild herbs to add a little extra flavor. This salted cheese is often served during Easter, particularly alongside a dish of broad beans. Of course, the light flavor and softness can also add a little extra decadence to vegetables, pasta and even desserts. 

Stay tuned in the coming months for news about our new Spring FarmStay Tour in Puglia that will put the limelight on this region’s amazing cheeses. Enjoy a once-in-a-lifetime gastronomic

Posted by Editor · Categorized: General, Visit Puglia

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We have three #gifts for just about anyone... one We have three #gifts for just about anyone... one for foodies, one for the cheese lover, and one for your sweetie with a sweet tooth. What about your co-workers? Our boxes are perfect also as #corporategift options for your colleagues or clients. We ship promptly - just make sure to get your order in so we can send it out in time for the Holidays!
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What in the world is a phytonutrient? Phytonutrien What in the world is a phytonutrient? Phytonutrients are the amazing chemicals produced by plants that can support your #health. Common phytonutrients that you might recognize by name are flavonoids and resveratrol (both found in red wine). #Honey is a #phytonutrient powerhouse! In fact, we have these phytonutrients to thank for making honey an antibacterial, antifungal and antioxidant-rich treat. Phytonutrients may help to supercharge your immune system, which we probably could use more of this time of year.

Wanna know more? We just published a blog post all about raw honey. Paste the link in bio or below to find out more!

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We are so excited for the Holidays and want to gif We are so excited for the Holidays and want to gift three lucky people a tasting size olive oil tin from the 2020 Harvest! Our olive oil is produced organically on family-run farms where olives are grown sustainably, handpicked, pressed and bottled during the autumn harvest season.⠀
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No purchase necessary. Giveaway ends December 7 at 12AM EST. Three winners will be chosen. The winners will be contacted via DM. Must be 18+ and located within the USA (excluding Hawaii & Alaska) to win - in bocca al lupo!
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Happy Holidays from Especially Puglia to you and y Happy Holidays from Especially Puglia to you and your loved ones! Our unique Adopt an Olive Tree Box is a perfect gift for that special someone, the foodie in your family, your mom, your nonna... just about anyone! A 3 liter tin of olive oil from the grove of your choosing, a handcrafted cruet and a helpful funnel come in a hand crafted wooden crate. 

Our 2020 Harvest is on its way from Italy and starts shipping in the second week of December, so act fast to have that special gift for before the Holidays!
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"How can people trust the harvest, unless they see "How can people trust the harvest, unless they see it sown?" - Mary Renault

The olive harvest is our favorite time of the year. Our 2020 Harvest was abundant - the weather conditions were fantastic, the amount of sunshine the olives got this year means a bountiful extra virgin olive oil. The fresher the oil, the better the flavor! We can't wait to share it with you this winter!

We are thankful for this year's harvest.
This just in! Our Pugliese Caciocavallo is back in This just in! Our Pugliese Caciocavallo is back in stock after "flying off the shelves." Caciocavallo podolico is a semi-hard, pasta filata (pulled-curd) #cheese made of cow's milk from the podolica cow. Hung on a rope and aged to perfection, this cheese is a #uniquegift. Order soon, because we just don't know how long these will stay in stock!
Our olive oil tin is the perfect container for kee Our olive oil tin is the perfect container for keeping the oil at peak #freshness, protecting it from the sun and oxygen, and preventing spoilage. When you buy olive oil, always look for the “harvest date” - the fresher the better. #oliveoil #giftidea #gift
#Oliveoil in #cocktails? Yup, it's a thing and we #Oliveoil in #cocktails? Yup, it's a thing and we love it. Especially Puglia's EVOO #Gimlet is sure to rock your Thanksgiving #cocktail menu. We specifically chose San Giusto because the oil is a #monocultivar made of Coratina olives. In other words it is made from one olive varietal - not a blend. The oil's bitterness and robust notes of green almond are complimented by the sweetness in the honey syrup and carried by the gin. Try it and tell us what you think!

-1.5 oz Gin
-1/2 oz lime juice
-1/4 oz Masseria San Giusto Olive Oil
-1/4 oz Honey Syrup

Method: Shake in a shaker and strain over ice in a cocktail coupe. Garnish with a lime peel.
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