Provolone Valpadana P.O.D Dolce
- More Information
Provolone Valpadana DOP (the symbol of our dairy tradition)
From grandfather Willelmo that seventy years ago decided to begin this adventure, passing on his values and his passion. By his dedication. And by Provolone Valpadana DOP, a cheese that symbolizes the union of ancestral traditions between north and south of Italy. Provolone Valpadana DOP history starts with the contamination of the dairy art of the South of Italy and the Val Padana one. In fact, after the Unity of Italy, many cheesemakers from the South began to emigrate to North with their special technique: the “filatura” (spinning). The spinning is always the crucial phase of the processing of this cheese, to thanks to this the curd becomes stringy and it’s possible to mold it into every shape. Provolone is characterized by the versatility of shapes and weights: from the “mandarone” to the “boccetta”, from “gigantino” to “salamino”, from “fiaschetto” to “pancettone”. Today, as seventy years ago, the processing of Provolone Valpadana Dop is done following Grandfather Willelmo’s recipe and his precious tips.
The process begins with whole cow’s milk to which is added the rennet, forming the curd. Then, the curd is broken and cooked, getting the dough that is matured on “spersori” tables.
Once prepared, the dough is heated, to 70 ° C, making it stringy. Once molded in a form, the dough is immersed in brine vats for salting. Then comes the hand ligation for each form which is transported in maturing warehouses, that are equipped with modern devices that control the temperature and the humidity. The seasoning changes depending on the type of cheese: from 15 to 20 days for fresh cheese, up to one year for the Piccante Riserva, the one with the famous black crust.
|Is Special Product||No|
|Country of Brand||Italy|
|Maximum Saving||$ 0.00|
|Package Size||Approx. 1.5kg|
|Type of Store Credit value||Select|