CALP COOPERATIVA

CALP Cooperativa unites dairies from 23 municipalities in the Murge region around a single production, `Mozzarella di Gioia del Colle DOP`. This stretched-curd cheese is made from raw whole milk and ferments derived from natural whey, a choice that retains the microbial heritage of the plateau's pastures in the product rather than flattening it with selected cultures. Each dairy interprets the mineral soil of the Murge and the seasonality of the forage in its own way, so that the denomination remains plural even under a common banner. The cooperative model ensures fundamental consistency—shared parameters, traceable supply chain—without smoothing out the artisanal touch that distinguishes this mozzarella from the many protected varieties on the peninsula. It's a delicate balance between scale and craftsmanship: the cooperative provides structure and guarantee, while individual producers retain their local accent. The result is a dairy product that speaks of the Apulian plateau, its limestone and its rhythms, even before the technical act of stretching the curd.

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