It is a classic of Italian dairy production and, although it originates from the southern Campania tradition of mozzarella, it settled in the areas of the Po Valley in the 19th century. In various shapes and aging, Provolone dolce is aged no more than 2-3 months and is truly sweet and elastic. How is Provolone dolce processed? After the milk reaches the optimal processing temperature, exclusive veal rennet from Caseificio Albiero is added. Subsequently, expert cheesemakers break the curd and, cooking it, free it from the whey and let it mature for several hours on draining tables. Once freed from every single trace of whey, the paste is shredded and shaped in hot water to obtain the classic shape of provolone. This is followed by tying and aging, which does not exceed 90 days. The delicate flavor and soft paste find broad consensus both in traditional gastronomy typical of each country and in modern cuisine.
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It is a classic of Italian dairy production and, although it originates from the southern Campania tradition of mozzarella, it settled in the areas of the Po Valley in the 19th century. In various shapes and aging, Provolone dolce is aged no more than 2-3 months and is truly sweet and elastic. How is Provolone dolce processed? After the milk reaches the optimal processing temperature, exclusive veal rennet from Caseificio Albiero is added. Subsequently, expert cheesemakers break the curd and, cooking it, free it from the whey and let it mature for several hours on draining tables. Once freed from every single trace of whey, the paste is shredded and shaped in hot water to obtain the classic shape of provolone. This is followed by tying and aging, which does not exceed 90 days. The delicate flavor and soft paste find broad consensus both in traditional gastronomy typical of each country and in modern cuisine.
