Caseificio Olanda Riccardo

Since 1988, Caseificio Olanda Riccardo has been producing in Andria, where the Alta Murgia plateau and the octagonal mass of Castel del Monte form the horizon for a long-standing cheesemaking tradition. A single denomination defines their work: Burrata di Andria IGP, a stretched-curd cheese shaped into a pouch and hand-filled with stracciatella and cream. Michele and Carmela Olanda personally select the milk and raw materials, a testament to a production that remains artisanal in its gestures and timing. Burrata is a cheese of absolute freshness: it is judged by the cut, when the creamy heart yields and spreads. Andria gave it its name and IGP recognition, and this cheesemaking facility is among its recognized interpreters in Puglia. Visitors can stop for an on-site tasting and see firsthand the hand-stretching and closing, the exact point where milk becomes both wrapper and filling.

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