Provolone semi stagionato

It is a spun paste cheese, that is a cheese that is shaped and spun in suitable conditions of temperature and acidity.
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

There are no reviews for this product.

Write a review

Please login or register to review

WINEGROWERS MADE IN ITALY

VINI E SPUMANTI