Description
It is a classic of Italian cheese production and, although it originates from the southern Campanian tradition of mozzarella, it settled in the Po Valley areas in the 19th century. With various shapes and different aging processes, Sweet Provolone is aged no more than 2-3 months and is truly sweet and elastic. How Sweet Provolone is made After the milk has reached the optimal processing 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 sloping tables. Once freed from every single trace of whey, the paste is shredded and molded 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 texture are widely appreciated both in the traditional gastronomy typical of each country and in modern cuisine.