Masseria Seppunisi sits on 22 hectares of limestone pasture three kilometres south of Ceglie Messapica, where the Galante Gargiulo family has raised cattle and sheep for seven generations. The farm's cheese room still uses copper cauldrons installed in 1947, the year Domenico Galante returned from the war and rebuilt the masseria's dairy operation from a single-room stone cellar into a working caseificio. Today the estate produces fourteen varieties of Apulian cheese, including caciocavallo podolico aged in terracotta jars, ricotta forte fermented in oak barrels, and burrata di andria shaped by hand each morning. The Puglia cheese tour tradition emerged in the early 2000s when agriturismo laws permitted working farms to host visitors, transforming centuries-old dairy methods into immersive experiences. Masseria Seppunisi opened its doors to guided tours in 2018, offering travellers a rare view into production techniques that predate industrial refrigeration. The farm's herd comprises 60 Podolica cattle, a Neolithic breed whose milk yields half the volume of commercial dairy cows but contains 30 percent more protein and fat, producing cheese with a dense, granular texture and a finish that carries the mineral notes of the Valle d'Itria's iron-rich soil. Visitors witness the morning milking process between 06:00 and 08:00, when the herd returns from overnight grazing on wild fennel, sulla clover, and cardoon thistle. The milk moves directly to the cheese room, where cheesemakers heat it to 38 degrees Celsius in copper vats, add lamb rennet, and begin the curd-cutting sequence. The caciocavallo shaping process takes 40 minutes: the curd is stretched by hand into long ropes, knotted at one end, and hung in pairs over wooden beams to age for a minimum of 90 days. Burrata production follows a separate timeline—the outer pouch is formed from mozzarella spun at dawn, filled with stracciatella and cream, and sealed within two hours to preserve its liquid centre. The farm's tasting room occupies a converted trullo adjacent to the main production hall, where six to eight cheeses are served alongside taralli, preserves, and wine from neighbouring estates. Masseria Seppunisi does not charge an entrance fee for access to the farm grounds, though guided tours and tastings require advance booking via the estate's website or through licensed operators offering Puglia cheese tour tickets. The farm closes on Saturdays and operates reduced hours on Thursdays and Sundays, reflecting the rhythm of a working agricultural property rather than a commercial visitor attraction.