Caseificio del '90 Srl

In Andria, one of the key centers of Apulian cheesemaking heritage, Caseificio del '90 focuses its work on `Burrata di Andria IGP`, the company's sole denomination. This fresh cow's milk cheese bears the city's name and encapsulates its identity: a production area spanning 257 municipalities, within which hand-processing remains the distinctive feature. The structure of the `burrata` tells the story of its method. A shell of stretched curd encloses hand-sliced curd bound with cream, in a balance that depends on precision and rapid timing. Nothing can be rushed or delayed: the internal softness, which has made Andria's cheesemaking art famous, is achieved only by respecting the narrow windows of artisanal production. The dairy transforms local milk into a product designed for immediate consumption, where freshness is both a requirement and a signature. It is in this fidelity to manual craftsmanship that `Burrata di Andria` maintains its connection to the place that gave it its name.

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