Provola stagionata di Basicò
Az. Agr. Cappello
Provola stagionata di Basicò
Cheese worked in the same way as fresh provola, except for its variant with lemon, which is placed in the heart of the provolone while the cheesemaker gives the cheese shape. Size of about 4.5 kg and then placed in the seasoning room at a controlled temperature and humidity for a minimum of 4 months up to a maximum of 10. The finished product has a very strong and persistent taste on the palate with light spicy notes developed through the seasoning period
Az. Agr. Cappello
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Provola stagionata di Basicò - Az. Agr. Cappello
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