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Provolone is originally from the North of the Italy. It is a cheese of cow's milk to uncooked pressed cheese. Its sweet taste spicy appears due to the use of calf rennet. Found in the trade in different forms: pear, conical or sausage
Origin: Lombardy (Soresina)
Ingredients: Milk, salt, rennet.
Net weight: 200gr
Tasting tips: ideally is eaten cut into pieces, sprinkled with a drizzle of olive oil, antipasto or after a meal.