Giuncata is one of the best fresh and soft cheese in apulian tradition. The name giuncata comes from the traditional wooden mold, made of reed (in Italian giunco), used to shape the cheese for decades.
Nowadays, for hygienic reasons, it is no longer possible to use natural reed and the traditional wooden mould is made of plastic for alimentary use. This doesn’t mean that our giuncata made by Caseificio Palazzo doesn’t taste the same as years ago!
Caseificio Palazzo has been producing giuncata for three generations. This soft cheese has a very delicate texture and has been produced following strict quality standards and sophisticated production process. Giuncata, together with fresh ricotta, is one of the traditional cheeses done with fresh cow’s milk.
Giuncata is easily recognizable thanks to its canoa-like shape, but is also one of the most nutritious fresh cheeses of Italian tradition. For this reason, giuncata is one of the main ingredients of the Mediterranean diet.