Provolone

Sigillo Rosso (Red Seal)

Thanks to the experience of the FATTORIE CREMONA master cheese makers the best time to add the curd and the exact duration of the coagulation process of the milk has been identified, both fundamental elements also to carry out the different shapes: pancetta, mandarino, fiaschetto.

SPECIAL HOME-PRODUCED STARTER WHEY. The starter whey is a product of the culture of fermented indigenous milk enzymes coming from the selective milk processing of the day before.

SPINNING AND SHAPING ONLY BY HAND. The FATTORIE CREMONA master cheese makers are the most faithful interpreters of the ancient tradition of spinning and shaping skills that are done strictly by hand. This tradition not only results in giving the Provolone more different shapes but also keeps the control of the quality consistent in these crucial phases of processing

MATURING OF MORE THAN 10 MONTHS. GUARANTEED. The maturing rooms of FATTORIE CREMONA have the optimal thermal-moisture conditions for the development of enzyme reactions that allow the Provolone cheeses to mature and to reach their organoleptic profile.

MAXIMUM RECOGNITION OF QUALITY. If also the look is important, the new graphic image of this selection of provolone cheeses contributes to recognition of the quality of the1933 FATTORIE CREMONA. A guarantee of making the right choice for both the seller and the buyer.

NOME
PRODOTTO
PESOUNITÀ/KGPEZZI
CARTONE
CARTONI
PALLET
SELF LIFE
GG

PROVOLONE PICCANTE
SPICCHIO SOTTOVUOTO

FISSO 250 gr 18 90 150

PROVOLONE PICCANTE
1/2 CILINDRO SOTTOVUOTO

VARIABILE 5 kg 2 56 150

PROVOLONE PICCANTE
MANDARINO

VARIABILE 25 kg 1 24 270

PROVOLONE PICCANTE
PANCETTA

VARIABILE 60 kg 1 12 270