Pallone di Gravina

The pallone di Gravina is a firm, semi-hard, cow's milk cheese from the regions of Basilicata and Apulia, in south-east Italy.

The rind is hard, smooth and straw-coloured, becoming browner with age; the body, firm in texture, and also starts out straw-yellow, but turns golden as the cheese matures.

The curdling agent can be liquid calves' rennet or a paste derived from the stomachs of kid goats or lambs.

After two or three hours, when the required level of acidity has been reached, the coagulate is sliced up and "spun" in hot water (See pasta filata).

After salting in brine for 12 to 20 hours (depending on their size), the "balloons" are set to dry for 15 days in the dairy where they were shaped, and then transferred to the cellar to mature.