Caciocavallo Stagionato, or Provolone, is a semi-hard cheese obtained by processing only raw Italian milk to which animal rennet is added which determines its particular spicy taste. The seasoning varies from 3 to 6 months, depending on the size. The structure is consistent, not rubbery and very soluble on the palate. The rind is intact and shows signs of aging, yellow in various shades. Inside it is peeled or peeled, depending on the rennet used, pale yellow in color, more intense towards the outside. With an intense flavor, it is recommended to taste it sliced or in flakes accompanied by full-bodied red wines.
INGREDIENTS: Italian cow's milk, lactic ferments, natural salt and rennet.