Pallone di Gravina Cheese

The Pallone di Gravina can be tasted fresh, just 20 days after its production, but it is especially appreciated when matured for at least three to four months. The aging process allows it to become more spicy and tasty. The pallone di Gravina is produced from January to March, and is excellent after three months of maturing, even if the product specification indicates that the product cannot receive the ‘Slow Food Praesidia’ label before four months of maturing.
In 2016 the city of Gravina made an application for the cheese to receive PDO status within the European Union. In 2012 it was recognized as Slow Food Presidia, from the Slow Food International organisation.