Pallone di Gravina

Pallone di Gravina is a traditional Italian cheese originating from the town of Gravina in Puglia, located in the Apulia region of southern Italy. This cheese is made from raw cow's milk and is typically aged for a period of three to four months.

History

The production of Pallone di Gravina dates back to the 17th century, making it one of the oldest cheeses in the Apulia region. The cheese is named after its distinctive ball shape (pallone in Italian) and the town of Gravina where it was first produced.

Production

The production process of Pallone di Gravina involves curdling raw cow's milk with natural rennet. The curd is then heated, cut into small pieces, and placed in molds to shape. The cheese is then salted and aged for a minimum of three months. The aging process gives the cheese its characteristic hard texture and strong, tangy flavor.

Characteristics

Pallone di Gravina is a semi-hard cheese with a smooth, yellow rind. The interior of the cheese is compact and pale yellow in color. It has a strong, tangy flavor and a slightly pungent aroma. The cheese is typically consumed as a table cheese, but it can also be grated over pasta dishes or used in cooking.

Recognition

In 2016, Pallone di Gravina was granted Protected Designation of Origin (PDO) status by the European Union. This recognition ensures that only cheese produced in the designated area using the traditional method can be sold as Pallone di Gravina.

See also

• List of Italian cheeses
• List of cheeses

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Pallone di Gravina
• 
  Pallone di Gravina