Provolone Piccante DOP (100g)

The process for creating Provolone begins with whole cow’s milk to which is added the rennet, forming the curd. Then, the curd is broken and cooked, getting the dough that is matured on “spersori” tables.Once prepared, the dough is heated, to 70 ° C, making it stringy. Once molded in a form, the dough is immersed in brine vats for salting. Then comes the hand ligation for each form which is transported in maturing warehouses, that are equipped with modern devices that control the temperature and the humidity.

£2.15 inc. Vat

Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235

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