Caseificio Andriese Srl

In Andria, Caseificio Andriese transforms Apulian milk into Burrata di Andria IGP, the cheese that has become a regional emblem. The denomination covers a vast area — 257 municipalities in the Barletta-Andria-Trani region — but protects a very precise process: a thin shell of spun paste that encloses hand-shredded curd and cream. The dairy combines inherited methods with measured innovation, featuring rigorous selection of raw materials and processing entrusted to qualified cheesemakers. It is a product that thrives on tight timelines: the fragility of the shell and the softness of the heart demand expert hands and no delay between production and table. Each batch translates regional wisdom, refined within contemporary standards, where tradition is not a nostalgic appeal but a daily discipline of control and freshness. Success does not depend on a single step, but on the entire chain that brings Apulian milk to that shell, which must yield at the first cut.

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