Gravina Pallone

Italy

Puglia

Milk and milk products

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Gravina Pallone

The tradition of this semi-hard stretched-curd cow’s milk cheese dates back to the era of the seasonal livestock migration, the transhumance, when flocks and herds of thousands of animals were taken along the Puglian trails. In past centuries, Gravina was one of the most important stops along the Bradanico-Tarantino trail, running from Melfi to Castellaneta. The town boasted an important cheesemaking tradition. The name Pallone comes from the cheese’s ball (palla) shape, which was designed to make it easy to tie the cheese in pairs and transport them on the backs of donkeys during the transhumance, or hang them in tuff caves for aging.
The cheese is mentioned in an agricultural encyclopedia from 1859, but these days few people know what Pallone is. The name has fallen into disuse, even locally, and the cheese is often confused with ordinary Caciocavallo. Only a few dairies in Gravina still make Pallone, whose weight can vary from one to ten kilos. Very few farms can guarantee a constant supply of quality milk, suitable for processing raw.

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Season

Gravina Pallone is made from January to March, and is at its best after three months of aging.

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The Presidium involves two small dairies that work with raw milk and do not use enzymes during the cheesemaking process. Their milk comes from farms around Gravina where the cows are raised in a semi-wild state.

Production area
Gravina di Puglia, Bari Province

Presidium supported by: Alta Murgia National Park
Caseificio De Rosa
Gravina in Puglia (Ba)
via Milano, 30
tel. +39 080 3252014-348 3538734
caseificioderosa@tiscali.it

Caseificio Fratelli Tarantino
Difonzo Vito
Gravina in Puglia (Ba)
via Giardini, 92/94
tel. +39 080 3267802-338 9963227
tarantinosnc@libero.it

Masseria La Ghianda
Santeramo in Colle ( BA)
C.da Cassano, 34
tel. +39 080 3023375 - 3208691155
masserialaghianda@gmail.com
Slow Food Presidium Producers’ Coordinator
Rosamaria De Rosa
Tel. +39 348 3538734
caseificioderosa@tiscali.it

Slow Food Presidium Coordinator
Marcello Longo
tel. 347 4703926
slowfood236@gmail.com
The Presidium involves two small dairies that work with raw milk and do not use enzymes during the cheesemaking process. Their milk comes from farms around Gravina where the cows are raised in a semi-wild state.

Production area
Gravina di Puglia, Bari Province

Presidium supported by: Alta Murgia National Park
Caseificio De Rosa
Gravina in Puglia (Ba)
via Milano, 30
tel. +39 080 3252014-348 3538734
caseificioderosa@tiscali.it

Caseificio Fratelli Tarantino
Difonzo Vito
Gravina in Puglia (Ba)
via Giardini, 92/94
tel. +39 080 3267802-338 9963227
tarantinosnc@libero.it

Masseria La Ghianda
Santeramo in Colle ( BA)
C.da Cassano, 34
tel. +39 080 3023375 - 3208691155
masserialaghianda@gmail.com
Slow Food Presidium Producers’ Coordinator
Rosamaria De Rosa
Tel. +39 348 3538734
caseificioderosa@tiscali.it

Slow Food Presidium Coordinator
Marcello Longo
tel. 347 4703926
slowfood236@gmail.com

Territory

StateItaly
RegionPuglia

Other info

CategoriesMilk and milk products