Caseificio Artigiana was founded in 2001 in Putignano between the dry stone walls and pastures of the Murgia Barese, with the aim of enhancing and promoting the excellent gastronomy of Puglia.
As an artisan company, their motive is to transform raw milk collected from local farms and produce high quality italian cheeses such as burrata, caciocavallo, treccia or mozzarella.
They are the result of the grandmasters know-how who strive to enhance every day the exceptional taste of local raw milk.
