Strong Provolone Cheese

It is a hard spun curd, matured, off-white to ivory coloured cheese, obtained from whole cow’s milk, with natural fermentation acidity. The spicy flavour is given by the enzymatic-lipolytic effects from the milk and whey starter’s natural enzymes and enzymes added with rennet. Spicy cheese normally uses rennet from kid or lamb paste. Available in ready-to-use slices in trays.