Formaggio Pugliese

Written by Katie Parla on February 13, 2009

Excuse the quality; I’m totally planning on getting a decent video camera soon. I feel morally obligated to post this grainy video taken while visiting Puglia with my dad last year. We stopped by Caseificio D’Onghia, a cheese producer just outside Noci (BA). They make primofiore, ricotta, mozzarella and caciocavallo fresh daily, a half dozen men working the cheese while two others systematically sterilize the work area with scalding water. We showed up while they were making caciocavallo by hand, stretching and shaping the cheese into its characteristic form. We asked for a closer look and were invited into the back to watch as cheese ropes were stretched and folded and hot water was poured out of large buckets onto the floor around us.

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