Mozzarella di Gioia del Colle 
Mozzarella di Gioia del Colle is a protected designation of origin pasta filata cheese from Apulia and Basilicata in southern Italy. It is made from whole cow's milk with soured whey from the previous day's production as the starter.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Apulia and Basilicata, Italy, across the provinces of Bari and Taranto and part of the municipality of Matera |
| Protection | PDO (2017) |
| Milk Type | Cow's milk |
| Milk Treatment | Raw, thermised, or pasteurised |
| Fat Content | 15-21% on a wet basis |
| Moisture Content | 58-65% |
| Texture | Smooth or slightly fibrous, glossy, not slimy or flaky |
| Flavor | Reminiscent of slightly soured milk |
| Aroma | Sour milky aroma |
| Colors | White, possibly with a slight straw-colored tinge |
| Forms | Round, twisted into knots, braided |
What is Mozzarella di Gioia del Colle Cheese?
Mozzarella di Gioia del Colle comes from the Murge plateau in southern Italy, spanning parts of the provinces of Bari and Taranto plus the slice of the municipality of Matera that borders Altamura, Santeramo in Colle and Laterza. The area covers sixteen municipalities in Bari, among them Gioia del Colle itself, Altamura, Alberobello and Monopoli, and six in Taranto, including Martina Franca and Massafra. Hot, dry conditions on the plateau favour steppe-like vegetation and xerophilous plants such as Thymus striatus, Ferula communis and Foeniculum vulgare.
The milk comes from Bruna, Frisona, Pezzata Rossa and Jersey cows or crosses of those breeds. At least 60 percent of the feed must come from the production area, and the cattle graze on pasture for 150 days a year. Protein feeds like maize and soy cannot be grown locally, so they are brought in from outside. Every stage of production takes place within the designated area.
Cheesemakers use raw whole cow's milk from two separate milkings. The milk may be heated or pasteurised, and soured whey saved from the previous day goes in as the starter culture. That fermentation gives the cheese its slightly acidic notes and a pronounced aftertaste, strongest when the cheese is young.
The cheese is sold as a round loaf, twisted into knots, or braided, with loaves weighing between 50 and 1,000 g. It has no rind, and the surface is smooth or a little fibrous and glossy, never gelatinous or flaky. The white paste can take on a faint straw tinge depending on the season. Cut it open and it should be elastic, releasing a small amount of white whey. The flavour recalls slightly soured milk, and the finish carries fermentation and lactic acid, sometimes butter. Moisture runs 58 to 65 percent and fat in the wet mass 15 to 21 percent. Nothing is added: no preservatives, no additives, no processing aids.
Because it spoils quickly, the cheese is packed in the same premises where it was made and sold stored in water, which may be salted and lightly acidified. The logo has to appear clearly on the top of the label or packaging and on the sides.
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