History of Provvollone cheese begins at the end of the XIX century. South of Italy is considered the origin of this kind of cheese. Provvollone recipe, as well as the process of its production, has little changed since then, as Provvollone is handmade! During the production process, milk clot formed under the influence of specific enzymes of bacterial origin is heated, formed as a bag and soaked in salty water. The cheese becomes very flexible and elastic, in is banded with a rope, enveloped in a paraffin mixture, and then hung in a cool chamber for maturation.
Provvollone has spicy, moderately salty taste and pleasant rich flavor.
|Net weight||180–300 g|
|Period and terms of storage||90 days at a temperature -4...+6°С|
|Package size||Ø7–8×12–14 cm|
|Crate size||27,0×18,0×14,2 cm|
|Pieces in a crate||6|
|Crate net weight||1,08–1,80 kg|
|Crate gross weight||1,23–1,95 kg|