Il Provolone Valpadana Dop

The Piacentino is the only province of Emilia Romagna where you can produce this cheese.

The Provolone seems to have origins in medieval times; his work has extended fi n from ancient times to several other locations in the peninsula.

The Provolone is a semi-hard cheese, cured, made from whole cow's milk with natural acidity from fermentation, a smooth crust except the creeks due to the passage of the ropes.

Despite being produced in modern dairy factories has not lost its connotation of artisanal cheese; In fact, its technology has no counterpart in any other cheese in the world.

This originality is the dual processing: the cheese itself and spinning, ie a treatment on a curd already made that determines the structure of the cheese.

The curing period can vary from a minimum of 30 days to a year.