Provolone Piccante (sharp), "Mandarino" 18 lb Piccante of the tomato that loses

of the tomato that loses its water and gradually acquires a strong flavor

this pack is still a good buy because Instead of buying the usual 500g

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

from the territories of Parma

Provolone Piccante (sharp), "Mandarino" 18 lb Piccante of the tomato that losesProvolone 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