The "mozzarella" has many ways to be presented to the public. The KNOTS on a sensory level, among all the others, are really appreciated and as with cherries, you would never stop eating them. Also typical from Puglia, they are worked by us exclusively by hand and come in the form of a small knot.

It is certainly the most requested type of all. In round or knot format it is a "must" on every table. Versatile and eye-catching, it always attracts attention. If there is a fork available it is used but even if only taken between three fingers and eaten like this, it produces a LOT of satisfaction even in the most discriminating palates.

The mozzarella braid is another typical fresh Apulian product, with a stretched curd and a delicately savory flavor of milk. Produced in small or larger versions but always strictly by hand, it can also be smoked following both natural and traditional processes.

The “FIOR DI LATTE” mozzarella is probably the most famous MADE IN PUGLIA product in the world. It is an absolutely artisanal product, fresh, obtained from whole cow's milk and is part of that rich dairy heritage traceable specifically in Southern Italy.

"From the stretched curd obtained from hot whole milk (cow's milk), a milky-white skein is obtained with a fibrous and elastic structure which, when cut or pressed by the fingers, releases a sapid and milky liquid". The "Bomb of the 60s" of the ANDRIESE DAIRY is like this. We are talking about one of our products of excellence which, in terms of smell, taste and consistency, highlights all the goodness of the best artisan product. It is something different from simple mozzarella and that comes from the culture of the "good product", which does not need anything industrial and which wants to remain that way.

An unmistakable format and the always unique taste of the artisan product. A larger-than-normal fiordilatte mozzarella which, precisely because of its size, gains in conservation time and keeps its freshness intact for several days and the taste unchanged compared to smaller formats.

Tasting it, one perceives the balance between the delicacy of the cream, the softness of the butter and the softness on the palate of the stringy strips of mozzarella. The taste is enveloping, perfectly balanced and in our sincere opinion, its best place is always at the center of every table. Also in this case we produce only fresh product with homemade cream also of our production and made with Apulian milk only.

It is said that the burrata and, of course, also the burratine, were born in a winter in the 1930s in Andria, during a snowfall. We at the "Andriese" dairy know the story of the master cheesemaker Lorenzo Bianchino well and we can only be grateful to him because his creation has rightly become one of the best-known Apulian dairy products, registered in the Register of traditional products of Puglia.

Among the LIGHTER cheeses, our cow ricotta is undoubtedly one of the most popular fresh cheeses. Tender and creamy, it is good to spread and is widely used to create both savory and sweet dishes. A typical Apulian product but also a product compatible with the vegetarian diet and more generally with any type of diet. The low caloric intake, equal to about 146 calories per 100 g of product and the high protein content, make it an excellent food for those who love taste but also keep in shape.

The scamorza we produce is both fresh and seasoned. It can be white, the fresher one with a soft heart, or more compact in the variants with greater seasoning and smoking. Produced with whole milk and whey, it is available in different weights and formats such as: loaf and cherries.

Also in this case we are talking about an Apulian MUST. Stracciatella is an extraordinary stretched curd dairy product made up of very fresh cream and variegated strips of mozzarella. It is considered a caloric bomb but, given in hand, it is like a normal cow mozzarella. We find it identical in the filling of the burrata which, however, comes in the form of a stuffed mozzarella.

Our stracciatella has a candid color and when eaten fresh, preferably at room temperature, it is flavoursome, delicate and soft as tradition has it.

RICOTTA FORTE - STRONG RICOTTA

Primo sale is a soft cheese with a delicate and sweeter taste. Diced in a salad or brought to the table on its own, it is always very welcome and perfect for feeding the little ones. It has rightly been included in the list of "traditional Italian agri-food products" and it is a typicality that in this case Puglia shares with Sicily, albeit with several differences.