Smoked Provolone Fiaschetto
Smoked Provolone Fiaschetto is made from the milk of a carefully selected group of cattle, and produced through a method following ancient traditions. Cheesemakers shape and seal the cheese, ensuring there are no bubbles or remaining whey present in the paste, and then the cheese is salted in brine for one day per each kilo of curd. Once that is done, the cheese is washed in cold water and hung to dry in special rooms for thickening. This process develops a lightly elastic, solid cheese body without holes and produces a golden-yellow rind.
Your product will be cut to order, and is NON-REFUNDABLE under any circumstances.