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Pallone di Gravina
The Pallone di Gravina is a firm, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy. It is made in the ''pasta filata'' style weighing between , in a pear-like shape, ball or balloon (''pallone''), and was traditionally produced in the area of the city of Gravina, in the Murgia area of the province of Bari. Today, however, production is centred on the province of Matera.
In 2009 the comune of Gravina made an application for the cheese to receive PDO status within the European Union.
==Description==
The rind is hard, smooth and straw-coloured, becoming browner with age; the body, firm in texture, also starts out straw-yellow, but turns golden as the cheese matures. Pallone di Gravina is at its best after being aged for at least twelve months.〔(‘Pallone di Gravina’ ), ''Ars Alimentaria'': a databank of information and documentation concerning Italian food quality standards and safety. 〕〔(‘Pallone di Gravina’ ), ''Arca del Gusto'', Slow Food Foundation. 〕
The basic ingredient is full cream cow's milk, which may be pasteurised or not, and may come from one or two milkings. The curdling agent can be liquid calves’ rennet or a paste derived from the stomachs of kid goats or lambs. The third ingredient is salt.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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