Pallone di Gravina - 500gr

500 g - matured from 5 to 6 months, made of raw cow milk. It's a traditional variety of cheese made only in Gravina in Puglia and surroundings, 100% made in Italy.
Manufacturer: LA GHIANDA Masseria
€6.80

Our Pallone di Gravina  is made of raw cow milk by Masseria la Ghianda through traditional and organic methods, moreover its milk comes from own cows raised in a semi-wild state.

Pallone di Gravina is made from January to March, and is at its best after three months of aging. 

This traditional cheese is perfect savoured like starter or matched with jam of figs, oranges or quince. 

 

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The Pallone di Gravina is a native traditional cheese made in Gravina in Puglia and surroundings, "Pallone" refers to cheese’s ball shape (in italian Palla), which was designed to make it easy to tie the cheese in pairs and transport them on the backs of donkeys during the transhumance, or hang them in tuff caves for aging. 

The cheese is mentioned in an agricultural encyclopedia from 1859, but these days few people know what Pallone is. The name has fallen into disuse, even locally, and the cheese is often confused with ordinary Caciocavallo.

Only a few dairies in Gravina still make Pallone, whose weight can vary from one to ten kilos. Very few farms can guarantee a constant supply of quality milk, suitable for processing raw.

 

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