CASEIFICIO DEI COLLI PUGLIESI di Maiullari & C. s.r.l.

Caseificio dei Colli Pugliesi, run by the Maiullari family, processes raw whole milk to produce `Mozzarella di Gioia del Colle DOP`, using natural lactic ferments according to the practice that links the product to the twenty-three municipalities of the denomination. This stretched-curd cheese takes shape from milk sourced from the Murge plateau, where the composition of the pastures imparts its organoleptic characteristics to the cheese. It's a dairy product that thrives on tight timelines: only a few hours pass from the milk's arrival at the dairy to the ready `mozzarella`, the window within which elasticity and freshness remain intact. A single set of regulations, but applied with the speed that this cheese demands. Visitors can enter the processing departments and observe up close the transition from fresh milk to stretching, catching the exact moment the curd stretches and takes its final shape: a stop worth booking to understand, rather than just hear, how `mozzarella` is born.

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