Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
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Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
It is obtained by working the curd as a dough until it becomes spinning and elastic through the immersion in almost boiling water.
A this process then follows the shape and closure of the shape avoiding any type of air bubble or liquid inside.
Then the savory in the brine for a few days and finally it is made to stew at temperatures of 22-24°C, in order to obtain the crust a sufficient consistency.
It is presented outside of white or straw yellow color with a smooth crust covered by a wax layer that is passed to finished product, while inside the dough is compact in white color.
There are two variants of Provolone that differ for the seasoning and for the type of caglio used.
The spicy seasoned pasta must have strong and firm paste, not elastic with a strong taste, spicy and wise enough with pungent smell and is used of the cap or lamb.
Being a flourishing cheese, it often accompanies gratinate preparations by brilliantly replacing mozzarella. It can also be prepared as a dish itself by making it fried or on the plate.
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