This cheese may look similar to caciocavallo; in fact, many people get confused! Actually, its preparation takes a very long time and a complex process, given the difficulty of finding farms that can provide quality milk to be processed raw. This is why the Ministry of Agriculture, Food and Forestry first, and then the Slow Food Foundation, have submitted this cheese for protection in order to rediscover and guarantee respect for traditional production techniques. Most probably it was the period of transhumance that favoured the birth of this cheese, given that the city was a resting place on the Bradanico-Tarantino sheep trail, where every year there were a very high number (we are talking about thousands!) of heads of cattle that offered excellent milk from the Alta Murgia.
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