Provolone Dolce classico
Provolone, a stretched-curd cheese typical of Southern Italy, was introduced to Lombardy in the first half of the 19th century by Neapolitan cheesemakers.
It is produced in a wide variety of shapes (Guffanti primarily produces the approximately 6 kg format), as is its maturation.
A more seasoned, “spicy” version is also available.
Download product sheetCharacteristics
Region
Milk Origin
Appearance
Firm texture that may have fine, sparse holes, straw yellow in color
Flavor
Delicate
Pairings
Light red wines
Technical specifications
| Milk | cow's milk, pasteurized milk, whole milk |
|---|---|
| Processing | artisanal and industrial |
| Cheese paste | spun |
| Salting | brine |
| Seasoning | minimum one month |
| Production | all year round |
| Fat | 44% Mgss |
| Weight | Approx 6 kg |
| Diameter | Length 50cm, diameter 12cm |
| Producers | Lombard breeders and cheesemakers |
| Whole Cheese Code | 1113627 (dolce) – 1113614 (piccante) |
