It is a classic of Italian dairy production and, although it originates from the southern Campanian tradition of mozzarella, it became established in the Po Valley regions in the 19th century. Of various shapes and maturations, Sweet Provolone is aged no more than 2-3 months and is truly sweet and elastic. How is Sweet Provolone processed? After the milk reaches the optimal working temperature, the exclusive calf rennet from Caseificio Albiero is added. Subsequently, expert cheesemakers break the curd and, by cooking it, they liberate it from the whey and let it mature for several hours on draining tables. Once freed from any trace of whey, the paste is shredded and shaped in warm water to obtain the classic Provolone shape. This is followed by tying and aging, which does not exceed 90 days. Its delicate flavor and soft paste have wide acceptance in both traditional gastronomy typical of each country and modern gastronomy.
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It is a classic of Italian dairy production and, although it originates from the southern Campanian tradition of mozzarella, it became established in the Po Valley regions in the 19th century. Of various shapes and maturations, Sweet Provolone is aged no more than 2-3 months and is truly sweet and elastic. How is Sweet Provolone processed? After the milk reaches the optimal working temperature, the exclusive calf rennet from Caseificio Albiero is added. Subsequently, expert cheesemakers break the curd and, by cooking it, they liberate it from the whey and let it mature for several hours on draining tables. Once freed from any trace of whey, the paste is shredded and shaped in warm water to obtain the classic Provolone shape. This is followed by tying and aging, which does not exceed 90 days. Its delicate flavor and soft paste have wide acceptance in both traditional gastronomy typical of each country and modern gastronomy.
