CASEIFICIO NETTIS S.R.L.

Sixty years separate Caseificio Nettis from its beginnings, born from a fortuitous encounter that became a family story, but the technique that defines its product is even older. It is the 'siero innesto' (whey starter), a nineteenth-century method that entrusts fermentation to the whey from the previous processing, and which is preserved here from generation to generation. From this continuity comes Mozzarella di Gioia del Colle DOP, a stretched-curd cheese made from whole raw milk in the area of twenty-three Murgia municipalities. The choice of raw milk and natural starter places this mozzarella among cheeses that retain the memory of a gesture, transmitted without industrial shortcuts. More than a production unit, the cheesemaking facility is seen as part of the fabric of the Murgia: a point where Apulian cheesemaking remains anchored to local raw materials and to its connection with the community, also cultivated through solidarity. The result is a living document, where a two-century-old technique continues to define an everyday flavor.

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