{"id":5226,"date":"2021-03-25T13:13:23","date_gmt":"2021-03-25T12:13:23","guid":{"rendered":"https:\/\/www.fiordagerola.eu\/?p=5226"},"modified":"2021-08-31T16:13:52","modified_gmt":"2021-08-31T14:13:52","slug":"provoloncino","status":"publish","type":"post","link":"https:\/\/www.fiordagerola.eu\/en\/provoloncino\/","title":{"rendered":"Provoloncino"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><div class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p style=\"text-align: justify;\">The classic Caciocavallo from Agerola is made by using the same ingredients and the same process as the Fiordilatte. Once the curd is obtained though, it is immersed again into boiling whey to be cooked. This operation makes the curd drier and the final cheese more lasting. CACIOCAVALLO, in fact, is best to eat at least after 10 days from its production, in order to fully taste its creamy consistency. The whole stage of moulding is done manually. Caciocavallo is especially suited for cutting boards and it\u2019s used in many recipes of the local tradition. It can be also smoked.<\/p>\n<div class=\"clear\"><\/div><div class=\"gdlr-space\" style=\"margin-top: 40px;\"><\/div>\n<table class=\"style-2\" style=\"height: 272px;\" width=\"982\">\n<tbody>\n<tr>\n<th style=\"text-align: center;\">\n<h4>Product Characteristics<\/h4>\n<\/th>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Name:<\/em><strong> Caciocavallo Agerolese<br \/>\n<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Production place:<\/em><strong> AGEROLA (Naples, Italy)<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Category:<\/em> <strong>Semi-mature product<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Format \/ Size:<\/em> <strong>FIASCHETTA (flask) is the classic shape; variable weight. It can be shaped in other styles as: SALAMINO, PROVOLETTA, PIADINA.<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Description:<\/em> <strong>Stretched curd cheese with straw yellow color and sweet flavor. The name origin comes from the fact that this cheese is arranged to mature on poles on horseback. (Caciocavallo means cheese horse)<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Ingredients:<\/em> <strong>Cow\u2019s milk, calf rennet, salt, milk enzymes<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"clear\"><\/div><div class=\"gdlr-space\" style=\"margin-top: 40px;\"><\/div>\n<table class=\"style-2\" style=\"height: 272px;\" width=\"982\">\n<tbody>\n<tr>\n<th style=\"text-align: center;\">\n<h4>Organoleptic Characteristics<\/h4>\n<\/th>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Appearance:<\/em><strong> Thin rind. When cut the inside is shiny and smooth, without holes.<br \/>\n<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Color:<\/em> <strong>Straw yellow. The smoked version is golden \/ ivory colored<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Flavor:<\/em> <strong>Sweet<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><em>Scent:<\/em> <strong>Fragrant, soft and delicate<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"clear\"><\/div><div class=\"gdlr-space\" style=\"margin-top: 40px;\"><\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"Il classico caciocavallo Agerolese \u00e8 ottenuto con gli stessi ingredienti e le stesse fasi di lavorazione del FIOR DI LATTE, ma una volta ottenuta la cagliata la stessa viene re-immersa in siero bollente per essere COTTA (formaggio fresco a pasta cotta), operazione che rende la cagliata pi\u00f9 asciutta e il formaggio finale pi\u00f9 duraturo. Il... <div class=\"clear\"><\/div><a href=\"https:\/\/www.fiordagerola.eu\/en\/provoloncino\/\" class=\"excerpt-read-more\">Read More<\/a>","protected":false},"author":1,"featured_media":5293,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[114],"tags":[],"class_list":["post-5226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-prodotti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Provoloncino - Fior d&#039;Agerola<\/title>\n<meta name=\"description\" content=\"Il classico caciocavallo Agerolese \u00e8 ottenuto con gli stessi ingredienti e le stesse fasi di lavorazione del FIOR DI LATTE, ma una volta ottenuta la cagliata la stessa viene re-immersa in siero bollente per essere COTTA\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiordagerola.eu\/en\/provoloncino\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Provoloncino - 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