Caseificio Palazzo S.p.a.

For sixty years, Caseificio Palazzo has been shaping the art of Apulian cheesemaking in Putignano, on the Murgia plateaus where pastoral vocation meets ancient limestone. Time, here, is measured in decades of repeated gestures rather than in signs. Three generations of the family have held firm to local raw materials and an uncompromising selection. The repertoire rests on two denominations. Mozzarella di Gioia del Colle DOP is made from whole raw milk and natural lactic ferments, hand-stretched into the silky globes that define an area of 23 municipalities; alongside it is Burrata di Andria IGP, another signature of Apulian milk. There are no compromises on raw materials: each batch remains anchored to its terroir, that of a plateau where limestone and livestock have always sought each other out. This is a cheesemaking facility that speaks the language of its territory even before that of the market.

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