Italy is world-renowned for its cheeses, and while classics like Parmigiano Reggiano and Mozzarella di Bufala often steal the spotlight, lesser-known gems like Pallone di Gravina deserve equal recognition. This unique cheese, steeped in history and tradition, hails from the heart of Puglia, a region celebrated for its sun-drenched landscapes and rich culinary heritage. Let’s explore the fascinating story, characteristics, and culinary uses of Pallone di Gravina—a cheese that deserves a place on your table.


What Is Pallone di Gravina?

Pallone di Gravina is a semi-hard cheese made from cow’s milk, known for its distinct shape resembling a balloon (“pallone” in Italian). It has a smooth, golden rind and a dense, creamy interior that becomes firmer with age. Its flavor is delightfully complex, starting mild and buttery when young and developing into a more pronounced tanginess as it matures.

Artisans traditionally produce this cheese in the rural areas around Gravina in Puglia and neighboring Matera in Basilicata. Italy grants it PAT (Prodotto Agroalimentare Tradizionale) status, recognizing its importance in the nation’s gastronomic heritage.


A Brief History of Pallone di Gravina

The origins of this cheese date back to the 13th century when it was a staple in local shepherds’ diets. Its unique spherical shape was not just for aesthetics but practicality. The rounded form made it easier to transport and store, as it could be tied with ropes and hung to age in caves or cool cellars.

Over centuries, this cheese became a symbol of Puglia’s rural life, often served at festive occasions and family gatherings. Today, its production continues in small dairies, preserving the artisanal methods that give it its distinct character.


How Pallone di Gravina Is Made

Artisans craft the cheese using raw cow’s milk from local breeds, giving it a unique flavor influenced by Puglia’s terroir. They curdle the milk with natural rennet, heat the curds, and hand-mold them into the signature balloon shape. Finally, they brine the cheese and age it for at least two months. Longer aging periods (up to 12 months) intensify its flavor and create a firmer texture, making it ideal for grating over pasta dishes.


Culinary Uses

This cheese is incredibly versatile in the kitchen. Here are some ideas for enjoying it:

Fresh and Young: Slice it and pair with fresh tomatoes, olives, and a drizzle of extra virgin olive oil for a classic antipasto.

Aged and Robust: Grate it over hearty pasta dishes like orecchiette with broccoli rabe or baked ziti for a nutty, savory kick.

Melting Magic: Use it in baked dishes like lasagna or a creamy risotto to add depth and flavor.

Cheese Boards: Serve it alongside cured meats like capocollo and a glass of full-bodied Primitivo wine for a true taste of Puglia.


Pairing Pallone di Gravina

Wine: Opt for regional wines like Primitivo di Manduria or Negroamaro, which complement the cheese’s rich, tangy flavor.

Bread: A slice of crusty Altamura bread, also from Puglia, is the perfect match.

Honey or Jam: A dollop of fig or citrus marmalade adds a touch of sweetness that balances the cheese’s saltiness.


Where to Find Pallone di Gravina

Pallone di Gravina is a specialty cheese, so it might not be available in every supermarket. Luckily, artisanal cheese shops and Italian specialty stores often carry it.


Bringing the Taste of Puglia to Your Table

Pallone di Gravina is more than just a cheese. It’s a testament to Puglia’s culinary traditions and the passion of its artisans. Grate it over a comforting pasta dish, or enjoy it with a glass of wine. This cheese brings a slice of southern Italy into your home.

Have you tried Pallone di Gravina before? Share your experiences or pairings in the comments—we’d love to hear how you enjoy this hidden treasure of Italian gastronomy!

Photo by Antucco at Italian Wikipedia, CC BY-SA 3.0, via Wikimedia Commons