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bringing their traditions and techniques with them and thus creating a whole new cheese
of the tomato that loses its water and gradually acquires a strong flavor
it is kept hanging from the horse (hence the name) of a beam for drying
Product in: ITALY
At that point the temperature in the cauldron ascends to 55°C and the grains dry out and when the temperature drops again they sit at the lower part of the cauldron from where they are gathered with a bit of muslin and partitioned into two areas and put in molds
Provolone Piccante (sharp), "Mandarino" 18 lb Piccante bringing their traditions and techniquesProvolone is a typical cheese of the Po Valley, born from the encounter between the tradition of stretched curd cheese from southern Italy and the great availability of milk from the north. This was only possible in the mid nineteenth century when with the unification of Italy the southern farmers were able to move to the north, bringing their traditions and techniques with them and thus creating a whole new cheese. The name Provolone comes from the
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