/Formaggio Pugliese

Formaggio Pugliese

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.

2016-01-07T14:38:44+00:00 February 13th, 2009|Categories: Food & Wine, Gastronomic Traditions, Puglia|2 Comments


  1. exromana April 28, 2009 at 8:54 pm - Reply

    enjoyed your video. thought i would share this w. you re the production of parmiggiano – 90% produced by Sikhs in Italy.

    • Katie April 28, 2009 at 10:38 pm - Reply

      @exromana Great video! It is so interesting how immigrant workers keep the food and other industries in Italy alive in the same regions where politicians are calling for a “purification” of italian cities and food culture from the “adulterating” influence of foreigners. Ridiculous!

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