Caseificio Maldera Srl

In Corato, a short distance from the pastures that supply the cheesemaking facilities of northern Bari, Maldera transforms Apulian milk into Burrata di Andria within hours of milking. It's a race against time that defines the product: freshness is not a detail but the premise of the entire process, the sole denomination on which the company concentrates its craft. The key lies in the manual gesture. The `pasta filata` (stretched curd) is hand-stretched and shredded, then gathered and tied with local cream to form the soft heart that distinguishes burrata from any other stretched cheese. No industrial step interrupts this sequence, and the choice to intervene immediately, without corrections, preserves the natural properties of the milk. The result brings to the table a flavor that depends less on a recipe than on the quality of the raw material and the speed with which it is processed, the most precise measure of Apulian cheesemaking expertise.

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