Description: It has a sweet, delicate flavor that becomes spicier and more pronounced as it continues to age. Excellent as a table cheese, in cooking it is particularly appreciated for its capacity to stretch and melt, blending perfectly with the other ingredients.The technique of spinning the curds is to produce ‘pasta filata’, which makes the provolone. While modelling the cheese, the cheesemaker has to be careful to keep the outside completely smooth and wrinkle-free with no air or liquid bubbles inside. The modelled cheese curd is then “closed” at the top. This operation requires a great deal of skill and patience. Once it has been given its definitive shape, the cheese is then salted, a process which must be done very carefully to ensure that the salt penetrates evenly. After this, the cheese’s shapes are tied with a suitable string, arranged as tradition dictates and hung up to age.
Ingredients: Pasteurized Cow’s milk, salt, rennet, enzymes
Specifications: From Lombardy (Italy), made with lamb rennet, aging 4 months
Pairing: Lambrusco, Valpolicella, Barbera d’Asti