STORE Tommaso De Gennaro

Provolone affumicato

  • Brands Gastronomia
  • Product Code: 17751
  • Availability: 1000

Provolone affumicato

The goodness of the cheese meant that it soon spread throughout Italy.
The provolone production starts with the curd, ie the calf and lamb rennet is added to the warm milk. Afterwards, from the curd we obtain a paste that after two days begins the delicate spinning process, the phase in which the cheese is pulled and then shaped.
The seasoning is about 4-6 months so it is a non-spicy cheese
In this case the provolone is smoked in an absolutely natural way using straw for animal feed

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