A new Italian Geographical Indication enters the European register. It is the Mozzarella di Gioia del Colle PDO. The registration of the new denomination brings Italy to 312 GI food specialties recognized in the EU.
This kind of mozzarella is a fresh cheese made from spun paste, produced only from whole cow’s milk with the addition of whey. It comes in three different shapes: spherical, knot and braid.
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APPEARANCE AND TASTE
Mozzarella di Gioia del Colle PDO has a delicately acidulous taste, with a slight aftertaste of fermented/sour whey, more intense in the freshly made cheese. The smell is lactic, acidulous, with possible nuances of butter.
It has a smooth or slightly fibrous surface: shiny, not slimy or flaky. It is white on the outside, with possible seasonal straw-colored nuances. When cut, the paste, which must have an elastic consistency and be free of flaws, shows a slight release of white whey. Its weight, depending on the shape and size, varies from 50g to 1kg.
THE PRODUCTION AREA OF MOZZARELLA DI GIOIA DEL COLLE PDO
The geographical area of production of this PDO cheese includes the territory of some municipalities of the province of Taranto, in Puglia region, and part of the province of Matera in Basilicata.
The tradition of processing milk into spun paste in this area has historical roots in the past, proven by many evidences. In fact, it represents a typical expression of the Apulian territory.
