produttori — Gioia del Colle · Puglia
On the Murge hills above Gioia del Colle, where the Apulian countryside opens into silent expanses, an artisan caseificio (dairy) has spent more than fifteen years building its answer to the simplest of questions: where does the milk that becomes cheese come from.
The landscape surrounding Gioia del Colle is not merely a backdrop: it is the starting point. La Golosa di Puglia has chosen an integrated, vertical supply chain, collecting milk from local Apulian farms to bring it straight into production. Milk that is 100% Italian, traced from stable to counter.
Since 2009, when Caseificio La Gioia Bella took its first steps, production has remained artisanal: burrata, mozzarella and fresh pasta filata cheeses are made following traditional Apulian recipes, with no shortcuts in the process. It is this choice that sets a caseificio apart from a production line.
On the ageing shelves, the range takes shape: alongside the fresh cheeses — burrata and mozzarella — sit scamorza and aged cheeses, the certified organic BioGioia line, and the lactose-free range. An offering that speaks to both retail distribution and the Ho.Re.Ca. channel.
From the ageing cellar to the table, the story of a caseificio that has made the Apulian territory its raw material, and tradition its method.
