Fallone di Gravina is a fresh soft cheese produced in the area of Gravina, in the province of Bari.
Originally it was prepared only with raw milk, but today even the artisan dairies produce pasteurized milk. This cheese has to be consumed in a day. For centuries it has been made with raw milk instead of pasteurized used today. By mixing 85 percent sheep’s milk and 15 percent goat’s milk cheese comes out with a slight spicy flavour.
Fallone di Gravina
