The production technique of aged provolone consists in an aging process in well ventilated and cool rooms, in which the cheese is hung over a pole for the entire aging period, which varies from 3 to 4 years.
HOW TO SERVE
Aged provolone is an excellent table cheese, with a spicy and pungent flavor. It can be served lightly grilled.
TYPOLOGY / Stretched cheese after long maturing.
INGREDIENTS / Milk, Rennet, Salt.
MILK’S PROVENANCE / East Sicily.
SHAPE / Pear shape with calf’s head.
CRUST / Smooth and shiny crust.
COLOUR / Deep straw-coloured.
INNER COLOUR AND CRUST / Straw-coloured with golden
HOLES / Absent.
STRUCTURE / Dense.
SMELLS / Animal and vegetal notes.
FLAVOURS / Typical decisive taste, sapid and mild.
FRAGRANCES / Animal and dried fruit notes.
TRIGEMINAL SENSATIONS / Spicy.
STRUCTURE INSIDE MOUTH / Firstly lumpy then melting and
TASTE-OLFACTORY PERSISTENCE / High.
SALES UNIT / About 1 Kg, 3 Kg, 5 Kg, 10 Kg.
TECHNOLOGICAL ASPECTS / Raw bovine milk, that originates in two milkings at most, is congealed with lamb’s rennet. The curd ripens
in at least 24 hours, then stretched and shaped with traditional techniques that require only manual operations. Pickled salting. The cheese
ripens in natural environments. Ripening consists in a drying process in cool and windy spots, where the cheese is hanged on a perch for
the whole period of ripening, that varies from 3 to 4 months.
QUALITY CONTROL / H.A.C.C.P. System implemented in the whole productive process; product distribution with hazards control and sixmonth
system control through internal and external second audit to main suppliers.
TRACK / Track system applied for every production lot with acquisition of information and origin lots for raw materials, packaging products
and execution’s charge in every degree of production cycle.
TRACEABILITY / Capability for recall all deployment units at sale within 6 hours from non conformity manifestation. Non conform product’s
withdrawal in 72 hours from sales freeze.
RIPENING / 120 days.
SHELF LIFE / 180 days.
PRESERVATION / Keep in fridge at positive temperature + 4° C.
PACKAGING / Packaging 2012, Camuglia dairy.
BACH CODING / 6 digits corresponding to start production’s day, month and year.