Description
Mozzarella di Gioia del Colle PDO is a fresh spun paste cheese produced with whole cow's milk containing a whey starter. It comes in three different shapes: spheroidal, knotted and braided.
Production Area
The production area of Mozzarella di Gioia del Colle PDO covers a large part of the Murgia Plateau, which includes some municipalities in the provinces of Bari and Taranto, in the Apulia region, and part of the municipality of Matera, in the Basilicata region.
Production Method
The milk must come from farms located in the production area, from cows belonging to the Bruna, Frisona, Pezzata Rossa and Jersey breeds, and their crossbreeds, which graze outdoors at least 150 days a year. At least 60% of the animal feed must come from of the production area. The cheese is produced with milk collected from two different milkings and processed within 48 hours of the first milking. The traditional whey starter method is used for the transformation process, while curdling is done by adding calf rennet. The curd is then broken down to the size of a small hazelnut. After ripening, which must last for at least two hours, the curd must be chopped and placed in special recipients for spinning, which is done with the addition of hot water with a temperature of no less than 87 °C. After shaping, the product is placed in cold water where it becomes firm.
Appearance and Flavour
Mozzarella di Gioia del Colle PDO has a slightly acidic flavour, with a faint aftertaste of fermentation or sour whey, which is stronger in the freshly produced cheese. It has a milky, acidulous smell, with hints of milk or white yogurt and butter. The mozzarella has a smooth or slightly fibrous surface that is shiny, but not slimy or flaky. The outside is white, with possible straw-yellow hues. When cut, the cheese must have a springy texture, free of any defects, and a small amount of white whey should leak out. It weighs between 50 g to 1 kg, depending on its shape and size.
History
The historical presence of mozzarella in Gioia del Colle is evidenced by numerous documents dating back to the early decades of the twentieth century. One of the first testimonies was in 1922, in an article by Giovanni Carano Donvito on the social reform, according to which "the so-called mozzarellas di Gioia stirred appetites, sought after and well paid for on the market in Rome and Naples, as well as Bari, Taranto, Lecce, Foggia and other smaller cities". Later, in the fifties and sixties, there are many documents and testimonies of numerous local events dedicated to the promotion and valorisation of mozzarella. In his book Gioia del Colle oggi, written in 1970, Giovanni Bozzo describes how "Clemente Milano, a breeder of Bruna Alpina cows in Gioia del Colle, was the first to use the milk he produced to make special fresh dairy products called mozzarella."
Gastronomy
Thanks to its versatility, Mozzarella di Gioia del Colle PDO is used as an ingredient in various gourmet recipes, as well as numerous traditional dishes. It is delicious eaten fresh as a table cheese, or accompanied by raw vegetables, or simply with oil, salt and tomatoes. As it melts easily, it is ideal for using on pizzas, but it can also be a tasty ingredient in many more elaborate dishes, such as baked pasta. It goes well with both smooth white wines and young reds.
Marketing
The product is marketed as Mozzarella di Gioia del Colle DOP and comes in spheroidal, knotted and braided shapes. It is sold in packages of different weights and/or as individual portions, immersed in a liquid consisting of water, at times acidified and salted. The label must bear the product logo, the European PDO logo and the words “di latte vaccino” (cow's milk).
Distinctive Features
The characteristics of the milk used to make Mozzarella di Gioia del Colle PDO are linked to the quality of the typical flora in the Murge region, which give the processed product unique notes.
