A semi-hard stretched-curd cheese, originally from Southern Italy, but produced in the Po Valley since the second half of the 1800s. Made from whole cow’s milk in various shapes, it is straw-yellow in colour with possible very small holes, more evident in mature cheeses. The flavor can be sweet or sharp depending on the rennet used and the maturation period.

• Average weight of the wheel: from 500g to over 100 Kg
• Diameter: variable
• Height: variable
• Ingredients: thermized milk, salt, rennet

Provolone Dolce

• Energy: 1404 kJ/338 kcal
• Fat: 26,4g
  of which satures: 18g
• Carbohydrate: 0g
  of which sugars: 0g
• Protein: 25,1g
• Salt: 1,7g
Provolone Piccante
• Energy: 1408 kJ/339 kcal
• Fat: 26,6g
  of which satures: 17g
• Carbohydrate: 0g
  of which sugars: 0g
• Protein: 24,9g
• Salt: 2g