Smoked Provolone is a cheese made from cow’s milk, with a stringy texture. It acquires its round shape while hand working the curd. It is tied-off at the neck with raffia string or twine, and can have different sizes. It is also submerged in liquid smoke.
TYPOLOGY / Smoked stretched cheese.
INGREDIENTS / Milk, Rennet, Salt, Liquid fume.
MILK’S PROVENANCE / East Sicily.
SHAPE / Pear shape with calf’s head.
CRUST / Smooth and shiny crust.
COLOUR / Uniform light brown.
INNER COLOUR AND CRUST / Clear straw-coloured.
HOLES / Absent.
STRUCTURE / Dense, moderately elastic.
SMELLS / Smoked scents, lactic and vegetal notes.
FLAVOURS / Balance of mild, tart and moderately sapid.
FRAGRANCES / Smoked and animal notes.
TRIGEMINAL SENSATIONS / Moderately warming.
STRUCTURE INSIDE MOUTH / Firstly lumpy then melting and
TASTE-OLFACTORY PERSISTENCE / Medium.
PROVOLA AFFUMICATA - FORMAGGI ALCANTARA
Smoked Provolone is a table cheese that can be paired with rustic appetizers.