Pallone di Gravina is a semi-hard spun paste cheese made of cow’s raw milk, coming from farms in the area of Gravina in Puglia, Matera and the Murgia.
It is round in shape, produced from January to March and its weight can vary from one to ten kilos. After three months of aging, its flavor becomes strong and spicy.In August 2010, it became a “Regional Traditional Food” through review by the Ministry of Agriculture and in 2012, it was recognized as a Slow Food Presidium.
If you want to learn more about this delicious cheese, don’t miss the chance to visit Puglia region and arrange your next cheese tasting session.
