The Provolone from Cantina FUSCO is a cheese which has ripened for at least 6 months in the renowned Fusco family’s cellar. This cheese is made according to the Agerola traditional techniques and it has a limited run; its production takes place from late autumn to the beginning of spring and only if the milk has the required characteristics (fat, freshness, scent and flavor). The aging process takes place, of course in the cellar. The Provolone is especially suited for cutting boards, lately, however it goes well with many kinds of pizza where they drop it as the pizza comes out from the oven.
|Name: Aged Provolone|
|Production place: AGEROLA (Naples, Italy)|
|Category: Aged Product|
|Format / Size: Semi-solid stretched curd cheese, cylindrical shape, weight varying from 2.5 to 4-5 kilograms according to the seasoning|
|Description: Solid, soft or semi-solid cheese with some tear shaped holes.
Cylindrical shape, varying weight and diameter, the closing head is not present.
|Ingredients: Cow’s milk, rennet, salt|
|Appearance: The rind is present, about 5mm thick, hard and smooth, reddish brown color|
|Color: Creamy white, with tear shaped holes|
|Flavor: Strong, the longer the age the spicier|
|Scent: Intense and pervasive smell of milk and hay|