The provolone cheese with the caciocavallo is certainly one of the cheeses to spun pasta, characteristic and representative than the Appenninica of Lucania area, is produced with raw milk of alpine cows and Podoliche reared in the incontaminata nature of the hills of Lucania.
Whose is a cheese piccantezza and the salted to the right point, give off a single aroma leaving space to the pleasure of the taste, which only an excellent raw milk can express. It is bound with cords and hung up for the stagionatura in natural grottos for minimum 6 months up to a 12 month maximum, according to methodologies as ancient as he does the good milkman of the Sal via Maria company. For a better tasting, the provolone goes cut to thick slices and it can be taken to various kinds of cold meats and salami and coupled with the red wines as the Aglianico.
Cow’s milk, kid rennet, salt. No preservatives.
6 months about.
Store in a cool dry place at temperatures between 8-12° C. Shelf life 3 months.
Once opened, the container should be stored in a refrigerator and consumed in a short time.