Description
It is a hard, aged, stretched-curd cheese made from whole cow's milk, with a naturally fermented acidity, ranging from off-white to ivory in color. The name "Provolone" appears to derive from the word "prova" or "provatura," referring to the characteristic stretching test of the curd, which was, and still is, performed to test the curd's ability to stretch and shape.
140g
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