Provolone del Monaco DOP dei Monti Lattari Slice of approx. 500 g - Pack 6
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Description
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The term "Provolone" originates from the curd testing techniques and the spinning ability of the dough Meanwhile, the news of the definitive recognition of the European Community is very recent. Every step of the long process of its processing: from milk to coagulation, from curd breaking to scald, from spinning to pear or cylinder shaping The first news of the Provolone del Monaco occurs around the eighteenth century when the population explosion of Naples induced the breeders of the Neapolitan countryside to move to make way for city expansion. Provolone del Monaco can be enjoyed semi-fresh and has a sweet, soft and aromatic taste or markedly more spicy and intense as it increases the seasoning.
Description
(1)
The term "Provolone" originates from the curd testing techniques and the spinning ability of the dough Meanwhile, the news of the definitive recognition of the European Community is very recent. Every step of the long process of its processing: from milk to coagulation, from curd breaking to scald, from spinning to pear or cylinder shaping The first news of the Provolone del Monaco occurs around the eighteenth century when the population explosion of Naples induced the breeders of the Neapolitan countryside to move to make way for city expansion. Provolone del Monaco can be enjoyed semi-fresh and has a sweet, soft and aromatic taste or markedly more spicy and intense as it increases the seasoning.
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