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The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.
Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.
Unique in taste and shape, mozzarella is that of Latteria Sorrentina that for years produces dairy products and fresh cheeses following the oldest of the dairy traditions.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.