The provolone is a spun cheese made with cow's milk.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The provolone is a spun cheese produced with cow's milk. Typically spherical or cone trunk shape, it can be sweet or spicy. The grated provolone of the Lattari Mountains is produced in Campania. Seasoning, after salting and drying, can also happen in the cave according to the disciplinary of production, starting from a minimum of 6 months, then be grated and served in our tables giving an extra heel to the first dishes.
Specific References
No customer reviews for the moment.
Fresh goat cheese, tastes sweet and delicate with soft and white pasta.
The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.
The edammer (Dutch edammer) is a cheese made of cow's milk with the addition of animal hair typical of the Netherlands, sold in forms by the soft yellow paste and with a thin protection of reddish wax.
Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.
Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
The scamorza is a typical spun cheese from the center-south Italy.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
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.
Scamorza is a very short seasoning cheese.
The perfect box for spicy lovers.
Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.
The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
It is a cheese with compact pasta and flavor and typical aromas.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
The clarified butter gives browning and a great taste to your food and your sauces.
Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.