Giuncata

Giuncata is a traditional cheese originating from Puglia, and it’s one of the oldest Apulian cheeses. The cheese is named after the reed (giunco) basket in which it was placed after it’s been made in order to get its cylindrical shape.

This cheese is made from different types of milk – goat’s, sheep’s, and cow’s, along with lamb or calf rennet. Giuncata is fresh, unsalted, and rindless. The texture is soft and supple, the aroma is fresh and milky, while the flavor is slightly sweet and delicate.

It’s recommended to eat the cheese immediately after it’s been made and enjoy it as a table cheese with a drizzle of olive oil, fresh bread, or raw vegetables such as tomatoes and celery.