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Fresh cheeses

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It looks like the first salt cheese, deriving from the Pugliese-style Giuncata, which is a fresh midsize cheese traditionally squeezed with a bulrush mat wrapped around, in order to drain the product which, once cooled, is ready to be eaten.

Giuncata – with a soft and pliant structure – maintains its fresh and delicate taste and it’s produced in small round pieces, which can be eaten both as they are or grilled.

The peculiar consistency and structure of this cheese make it easy to be cut in slices, breaded and deep fried in hot oil.

Delicious if served with fresh or grilled vegetables, as well as with fresh made polenta or with grilled and slightly crunchy polenta slices.

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