SWEET PROVOLA CHEESE
14,90 €
FAST SHIPPING
Guaranteed delivery 24/72 hrs.
INGREDIENTS
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
HOW TO TASTE IT BEST
Sweet Provola is excellent to eat on a charcuterie board with mixed cold cuts, taralli, honey and jams o as a filling for a sandwich. It can also be cut into thick slices and cooked with tomato sauce or fried. If you don’t feel like cooking, Sweet Provola is also delicious eaten raw with a slice of fresh bread. Thanks to its characteristic sweet flavour, this cheese is a real delight to the palate and will please everyone: young and old ones alike. We recommend pairing Sweet Provola with sparkling wines, medium-bodied white wines or young or medium-bodied red wines. Specifically, a particularly suitable grape variety to pair with Sweet Provola is Aglianico: ideal for enhancing the deep aromas and flavours of this cheese.
PROCESSING STEPS
Provola is frequently considered to be a sort of aged mozzarella.
In fact, the processing of these two products is the same up to the last stage, the ageing one, which is clearly not carried out for mozzarella.
It is a spun paste cheese and involves handcrafted manual processing, which is essential to absorb as little water as possible and obtain a consistent texture.
HISTORICAL BACKGROUND
The name of this cheese comes from the word “prova”. Originally an actual test was carried out, consisting of taking a piece of dough to check the ageing state. Other sources state that the name comes from the term “pruvatura” or “pruvula” or the piece of cheese paste that was made to be tasted by the faithful in procession to the monastery of San Lorenzo in Capua, in the province of Caserta.
