Giuncata

Apulian giuncata is a fresh, soft cheese deeply rooted in the dairy tradition of Puglia. The name “giuncata” comes from the ancient practice of shaping cheese using rush molds; these rushes were woven to form a “container” where the curd was poured, once squeezed on the sides, it gave the fusiform shape that characterizes this cheese. This tradition today has been replaced by plastic materials for hygienic reasons, but without altering the authentic taste of the original product.

Made from cow’s milk, giuncata has a delicate texture and slightly sweet flavor, making it a versatile option for various culinary preparations. It is often described as one of the most nutritious and light varieties of cheese in the Italian tradition, ideal for those following a Mediterranean diet.

This cheese is easily recognized by its inverted truncated cone shape.

This cheese is eaten either fresh, accompanied by bread and vegetables, or used in various recipes, such as salads or pasta dishes.