€ 6,00 for 300g ca.
It is a classic of Italian dairy production and, although it originates from the southern Italian tradition of mozzarella, it settled in the plains of Lombardy in the 19th century. In various shapes and with different aging, the Provolone dolce is aged no more than 2-3 months and is truly sweet and elastic.
After the milk has reached the optimal working temperature, the exclusive calf rennet from Caseificio Albiero is added. Subsequently, expert cheesemakers break the curd and, by cooking it, free it from the whey and let it mature for a few hours on draining tables. Once freed from every single trace of whey, the paste is chopped and shaped in hot water to obtain the classic shape of provolone. Binding and aging follow, which does not exceed 90 days.
The delicate flavor and soft paste find wide acceptance both in the traditional cuisine typical of each country and in modern cuisine.
Latte di vacca, sale, caglio
Allergeni: lattosio
Shelf-life: 180 giorni
Valori nutrizionali medi per 100g di prodotto
Energia: 370,6kcal / 1538,8kj
Grassi: 29g di cui saturi 18,8g
Carboidrati: 0g di cui zuccheri 0g
Proteine: 27,4g
Sale: 0,76g
This type of provolone is ideal for fresh appetizers. Often used as skewers with cherry tomatoes and green olives. Great also to add to fresh vegetable salads and as a filling for sandwiches. Due to its melting and stretching ability, it is often used to stuff vegetables and white meats alla pizzaiola.
It pairs well with white wines such as Soave and Lugana, as well as Charmat method sparkling wines.
€ 6,00
for 300g ca.
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Veneto
Sweet provolone 300g
