Caseificio Artigiana

Active in Putignano since 2001, Caseificio Artigiana has built a reputation by producing typical Apulian cow's and goat's cheeses, earning recognition even beyond national borders for its meticulous selection of milk and care in every processing step. Its scale remains that of a workshop, where every phase still passes through human hands. The product that encapsulates its expertise is Burrata di Andria IGP: a spun-paste shell enclosing a filling of hand-shredded curds and cream, so soft it becomes liquid when cut. It is a cheese that thrives on freshness and manual skill, where milk temperature and the speed of hands determine its success. Behind the IGP lies cheesemaking knowledge passed down in the Apulian territory and now gathered in a single entity, which combines the technique of spinning with the delicacy of the creamy heart in a balance that allows no shortcuts.

Contacts