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You are Here: Home > What to do > Local products > Cheeses
The smell and the taste of the Murgian natural environment and its green and unpolluted pasturelands, the wisdom and the workmanship of an ancient and renowned tradition, grant their genuineness and their high quality value. Of remarkable value the “burrata” and the Silano DOP Caciocavallo.
The Burrata Cheese
The Burrata Cheese
Burrata was born about 70 years ago at Andria’s Masseria Bianchini (now known as Stabilimento Chieppa): using milk from podolica cows – now a rare breed kept by very few producers – they produced a cheese in strips, a sort of cross between butter and mozzarella, and used it as a filling for a sort of pasta filata “balloon” made from stretched curd: and it was delicious! Today’s burrata is still uniquely luscious, even though most current producers use milk from Friesian cows...
The Burrata Cheese
The "Canestrato Pugliese Dop" Cheese
This typical semi-cooked hard cheese is made with ewe’s milk from herds raised in the north-western Murgia hills. Its unique taste is due to the sheep’s diet, which is made up mainly of wild plants from the Murgia plateau...
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