The production technique of aged provolone consists in an aging process in well ventilated and cool rooms, in which the cheese is hung over a pole for the entire aging period, which varies from 3 to 4 years.
TYPOLOGY / Stretched cheese after long maturing.
INGREDIENTS / Milk, Rennet, Salt.
MILK’S PROVENANCE / East Sicily.
SHAPE / Pear shape with calf’s head.
CRUST / Smooth and shiny crust.
COLOUR / Deep straw-coloured.
INNER COLOUR AND CRUST / Straw-coloured with golden
HOLES / Absent.
STRUCTURE / Dense.
SMELLS / Animal and vegetal notes.
FLAVOURS / Typical decisive taste, sapid and mild.
FRAGRANCES / Animal and dried fruit notes.
TRIGEMINAL SENSATIONS / Spicy.
STRUCTURE INSIDE MOUTH / Firstly lumpy then melting and
TASTE-OLFACTORY PERSISTENCE / High.
PROVOLA STAGIONATA - FORMAGGI ALCANTARA
Aged provolone is an excellent table cheese, with a spicy and pungent flavor. It can be served lightly grilled.