Ignalat Cheese Factory

Since 1948 we have been producing cheeses and Apulian dairy specialities such as: Mozzarella Treccia and hand-spun Nodino, Burrata, Stracciatella, Giuncata, Smoked Burrata, Seasoned Cacioricotta and much more, using exclusively selected cow's milk from farms in the Bari and Taranto Murgia.

Cheese factory since 1948

In 1948 we made our choice of quality. When the master dairyman Vincenzo Ignazzi started the business back then, he used work tools from the peasant culture and could rely on the high-quality milk of our region, the Bari Murgia, a hilly area of Puglia, located in the south-east of Italy.
Today, we, the heirs of that choice, have continued to only use that milk because we are aware that the typicality of a product starts from the raw material which must be linked to the territory; but the excellence of our cheeses also comes from the passion of the cheesemakers who weave, shape and form it by hand, either following the rules of tradition or indulging their desire to innovate with creativity.
It’s from all this that our fresh and matured cheeses, mozzarella, the flagship specialities of the Apulian dairy tradition such as burrata, stracciatella, caciotta and giuncata, as well as all our production come. Tradition combined with the will and seriousness of the whole Ignazzi family, at the head of the company and today in its third generation, has created high-quality products which are our pride.

Years in Business
Foreign Markets Served

Info and certifications

Numerous certifications in our name are a testimony to and indication of our quality.

The primary purpose of the certifications, in particular ISO 9001, is the pursuit of customer satisfaction with regard to products, as well as the continuous improvement of our company’s performance.

This allows us to guarantee our customers the maintenance and improvement of product quality over time.

All the taste of excellence

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