Typical products

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provolone and smoked provolone  


Typical cheese made during all the year in the region or in some places (smoked cheese). It is made with cowís milk bred to pasture or stalling. It is the result of the presamic-acid curdling that is pasteurized or left to expecial thermic conditions, whole milk naturally sour, the natural seroinsertion to which vealís liquid cheese-rennet is added and sometimes kidís dough of cheese-rennet. This is a cooked and spun dough, handly made, sometimes it is smoked and salt in apickle.

 

 


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