Masseria Seppunisi sits on seventeen hectares of Valle d'Itria limestone, where the Gargiulo family has grazed podolica cattle since 1947. The herd numbers forty-two head, each producing milk with a fat content twenty percent higher than commercial breeds. That richness translates directly into the stretch and pearl of hand-pulled mozzarella, a transformation visitors witness in the masseria's open-air caseificio every morning between eight and noon. Puglia's masserie were fortified farmsteads built between the fifteenth and eighteenth centuries to anchor noble estates across the region's karst plateau. Seppunisi retains its original vaulted dairy, stone trullo granaries, and courtyard well. The Gargiulo family converted the complex into an agriturismo in 2003, preserving wood-fired copper cauldrons and marble draining tables still used daily. Free entry to the farm grounds allows visitors to walk among century-old olive groves and watch milking rotations; structured cheese-making workshops require advance booking and run as small-group sessions led by third-generation cheesemaker Domenico Gargiulo. The workshop sequence follows traditional Apulian method: fresh milk heated to thirty-seven degrees Celsius, rennet addition, curd cutting with a spino di legno wooden spindle, whey separation, and the critical filatura stretching phase where curds are pulled and folded in near-boiling water until glossy. Participants shape their own nodini and bocconcini, then taste them still warm alongside burrata, ricotta forte, and caciocavallo aged in the masseria's underground cantina. The tasting pairs cheeses with Ceglie Messapica olive oil, taralli, and Primitivo from neighbouring vineyards. Masseria Seppunisi sits three kilometers south of Ceglie Messapica's historic center, accessible via Via Galante Gargiulo. Morning light on the whitewashed complex and surrounding trulli makes early arrival ideal. The farm closes Saturday and operates half-days Thursday and Sunday. Puglia cheese farm tours here represent working agriculture, not theatre: milking schedules dictate workshop availability, and summer heat shifts production to dawn hours. The farm's herd grazes on wild herbs—thyme, sulla, sulla clover—that impart subtle terroir to the milk, a flavor profile distinct from industrial mozzarella and central to the region's slow-food identity.