Mozzarella di Gioia del Colle

A fresh stretched-curd cheese made exclusively from whole cow's milk and a whey starter culture, produced within a defined zone of the Murge plateau in Apulia. The specification requires the absence of preservatives, additives and processing aids, and mandates that at least 60 % of the dry matter fed to the dairy cows originates from within the designated geographical area.

About this designation

'Mozzarella di Gioia del Colle' is registered as a PDO under file number PDO-IT-02384, with EU protection dating from 29 December 2017 (eAmbrosia identifier EUGI00000016033). The applicant body is the Consorzio per la tutela della Mozzarella di Gioia del Colle D.O.P. The specification classifies the product under Class 1.3 (Cheeses) and permits only raw whole cow's milk, collected over two separate milking sessions, which may be thermised or pasteurised. Permitted breeds are Bruna, Frisona, Pezzata Rossa and Jersey, and crosses thereof. At least 60 % of the total dry matter fed to the dairy cows must be grass and/or hay from meadows within the designated area. The whey starter culture is prepared from the previous day's whey left to turn sour, a practice described in the specification as the traditional, historical method. The chemical composition of the fresh cheese is defined as: lactose ≤ 0,6 %, lactic acid ≥ 0,20 %, moisture 58–65 %, and fat 15–21 % on a wet basis. The cheese is produced in three shapes — round, twisted into knots, and braided — with portion weight ranging from 50 g to 1 000 g depending on shape and size. No preservatives, additives or processing aids are permitted.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 29 December 2017 under file number PDO-IT-02384 (eAmbrosia identifier EUGI00000016033).
• The specification permits only four breeds — Bruna, Frisona, Pezzata Rossa and Jersey, and crosses thereof — as the source of milk.
• At least 60 % of the dry matter in the cows' diet must come from within the designated geographical area, supplied as grass and/or hay.
• The specification expressly prohibits preservatives, additives and processing aids in the finished cheese.

Tasting notes

Apulian cow's-milk mozzarella from Murge plateau, traditional pasta filata. Porcelain-white, soft fresh texture, mild milky-sweet flavor distinct from buffalo (less rich, more delicate); newer DOP than Bufala Campana.

HoReCa use

Sliced for southern-Italian Caprese-style preparations; melted on rustic pizzas, particularly in Apulian focacceria; used as a component of frittate.

Packaging

• single-ball-100g
• single-ball-200g
• twin-pack-250g
• bulk-tray-3kg
• mini-bocconcini-150g
• treccia-200g