The Apulian dairy farm known for its excellence and tradition
Our daily commitment is to produce high-quality cheeses with selected raw materials, according to the principles of ancient artisanal knowledge and the most advanced qualitative standards, so that the result is an authentic expression of the regional food culture."
The same passion from 1957 to date
The family history of Caseificio Palazzo originates in a small workshop located in Putignano, reaching today twenty-six countries through an efficient and extensive logistic network. While maintaining the same values of the time, we combine the old with the new and the result is innovative products, organic product lines, and quality certifications.
Caseificio Palazzo: Apulia in its essence
The processing of the milk, collected in the plateau of the Murgia Barese, and the formation of curd from natural whey allow for the production of traditional Apulian products, rich in nutrients and uniquely characterized by fragrance, softness, taste, and lightness.
The vocation of a land in quality culture
Through our cheeses, we are committed to honoring the vocation of our land and becoming its ultimate authentic expression such as the iconic trulli houses. We produce our delicacies with local high-quality milk while handing down the culture of a land and the history of our family.
Strenghts of Palazzo Quality
- 100% Italian milk (90% collected from local farms of the Murgia plateau).
- Traditional production methods with whey starter culture.
- Traditional smoking process with certified beech wood shavings.
- No additives or preservatives.
- Manual work: forming and shaping of many references by hand.
- BRC Achieved Grade A
- IFS Higher Level
- VEGETARIAN (V-Label)
- WCA 2010
- WCA 2013
Bronze Burrata Pugliese
Gold Treccia di Mozzarella
- WCA 2014
Bronze Smoked Burratina
- WCA 2016
Bronze Burrata with Truffle
- NANTWITCH SHOW 2017
Bronze Organic Burrata
Silver Classic Burrata Vegetarian
Bronze Classic Burrata