Provolone
Provolone and PDO Provolone Valpadana represent the perfect combination between Southern Italy dairy tradition, specialized in “pasta filata” cheese (stringy cheese), and the Po Valley milk modern industry.
Provolone and PDO Provolone Valpadana represent the perfect combination between Southern Italy dairy tradition, specialized in “pasta filata” cheese (stringy cheese), and the Po Valley milk modern industry.
Provolone and PDO Provolone Valpadana have a very wide range of portions and weights and two varieties: Mild and Piquant. They are very easy to melt so they are perfect for cooking and very popular in catering and food processing industry.
Piquant Provolone Valpadana is a DOCG product, result of the best Italian dairy tradition and produced with Italian milk only. It is essential in dishes requiring a strong and long-lasting taste. If enjoyed alone, you can appreciate all milk nuances of flavor.
Mild Provolone Valpadana is a DOCG product, made with Italian cow milk. Its maturing period is max. 2/3 months, that is the way it can maintain milk sweetness and creaminess. Perfect when you need high quality stringy cheese and when you want to highlight the ingredients you are using.
Mild Provolone is produced with cow milk and calf rennet and matured for 2/3 months. It is perfect for those who appreciate milk delicate taste and sweet aroma and for any recipe requiring melted cheese.
Piquant Provolone is the favorite cheese of connoisseurs who love intense and persistent taste. It is the ideal ingredient for sweet recipes that need a savory and spicy hot note.
Provolone is technically defined as a ‘pasta filata and semi-hard cheese’ and its color varies from ivory-white to straw-yellow depending on the variety (Mild and Piquant). It is made of whole cow milk and is completely handcrafted.
Ca.Bre Provolone is produced in different shapes and sizes: in truncated bottle or small salami shape (of about 0,5 kg / 1 kg each), “a pancettone” (a very big salami) of about 40/50 kg, in melon shape (in Italian “mandarini”) of 20 kg.
Maturing period varies from 2/3 months for the Mild variety to 6/8 months for the Piquant one.
There are unique and unrivaled products only Ca.Bre can offer, as they are the result of many years of work, research and experience.
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