DESCRIPTION The reserve that Agostino la Paisanella dedicates to long aging is truly special. Only the provolas obtained from alpine milk and produced at the foot of Mount Etna during transhumance will become Agostino aged provola. From May to July, the cow is free to graze on the mountains and feeds on what it finds in the mountains and purest water. The forms rest for up to two years to then express an intense spicy taste and a penetrating aroma of flowers and mountain pasture. INGREDIENTS Raw cow's milk, rennet, salt. Place of origin: Sicily, Nebrodi Mountains FORMAT: All cheeses are subject to weight variation of 70 g more or less. The sale price we indicated has been calculated on the lower side, so the price the customer will pay will still be based on the lower weight of the average product weight.
Price VAT included
DESCRIPTION The reserve that Agostino la Paisanella dedicates to long aging is truly special. Only the provolas obtained from alpine milk and produced at the foot of Mount Etna during transhumance will become Agostino aged provola. From May to July, the cow is free to graze on the mountains and feeds on what it finds in the mountains and purest water. The forms rest for up to two years to then express an intense spicy taste and a penetrating aroma of flowers and mountain pasture. INGREDIENTS Raw cow's milk, rennet, salt. Place of origin: Sicily, Nebrodi Mountains FORMAT: All cheeses are subject to weight variation of 70 g more or less. The sale price we indicated has been calculated on the lower side, so the price the customer will pay will still be based on the lower weight of the average product weight.
