Cheese, mozzarella and burrata tasting in Puglia

Are you a cheese lover? Would you like to taste the freshly made mozzarella and creamy burrata? If so, visit an authentic cheese factory in Puglia while these Apulian delicacies are being produced.
The tasting experience is hosted in an old farm built in the 1800s and surrounded by a regional nature reserve. In this natural oasis located in Valle d’Itria, in the very heart of Puglia, you will learn how high quality local products are grown and processed: the farm is in fact specialised in the production of fresh and seasoned cheese, of local cold cuts such as the renowned Capocollo from Martina Franca and in the wheat cultivation.
The tour ends with a rich tasting of cheese and cold cuts produced in the farm and served with bakery products and Apulian wine: local delicacies that you can taste in a dedicated inner room or outside, if it is warm.
You will be surrounded by a rural atmosphere that only in Puglia is to be found.

The stages of the tour

The tour begins in the courtyard of the farm: there you can appreciate the natural charm of the area where the farm is located. Around the farm itself there is an impressive wooded area of 800 hectares where protected species of flora and fauna live.
Soon after, we will take you into a small dairy products and cold cuts shop. You can learn about the great gastronomic Apulian variety: mozzarella, burrata, caciocavallo, cacioricotta, stracciatella, capocollo, salami, soppressata and mortadella are just a few delicacies you will see and that will whet your appetite during the first stages of the tour.
We will then enter the Apulian fresh cheese temple, where the Apulian excellencies are produced every day by expert cheesemakers. You will learn the production process of mozzarella, burrata and caciocavallo, and you will see with your eyes how they are produced using the fresh milk from cattle bred in the farm.
We will take you in a unique and charming place: the underground cavern where the seasoning process takes place. You will go underground to visit the place where cheeses are stored so that they can be seasoned in particular microclimatic conditions: humidity and constant temperature for a period of time which varies from 1 to 3 years.
The experience will guide you into the cattle breeding. You will see the different breeds used for the milk production, the environment in which they live and how they are fed. The fresh milk in immediately brought into the cheese factory to be processed into dairy products.
The last stage of the tour is the ancient courtyard of the farm, a place used in the past by the farmers as a fence for the animals during their transhumance and to beat the freshly harvested wheat.

The best moment: the tasting experience

The tour ends with a delicious tasting experience which will satisfy you Apulian fresh cheese desire. You will comfortably seat around a table laden with a selection of fresh cheese, among which mozzarella and burrata, and seasoned cheese, such as the Apulian caciocavallo, cold cuts, such as salami and the capocollo from Martina Franca. These delicacies will be served with local bakery products (pane, frise and taralli) and Apulian wine.
You can choose to replace the tasting with a typical Apulian lunch: focaccia and delicious orecchiette with chops in a tomato sauce will be added to the tasting courses.
The best way to make you stay in Puglia unforgettable!

Authentic food and wine experiences

The experience Fresh and hard cheese tasting tour in Puglia is the best way to learn how Apulian fresh and seasoned cheeses are produced. You will visit an ancient farm of the 19th Century, a cheese factory when mozzarella, burrata and caciocavallo are being produced, the underground cavern where the seasoning takes placem the cattle breeding and the ancient outer courtyard.
The tour ends with a rich tasting experience where you can enjoy dairy and bakery prodcuts and cold cuts, served with good Apulian wine.
In this farm the production has very high quality standards and the production chain remains local. This is a virtuous and completely self-sufficient production system that comes from the generous land of Puglia and ends up on the consumers’ tables.
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