The Provolone Valpadana DOP smoking process makes the rind amber-colored and turns its scent into a fine smoke fragrance. The result is a refined and unmistakable cheese that makes its aroma its strong point.
Cow’s milk, salt, rennet ; treated on the surface with E203-E235.
Milk and products thereof.
Minimum 10 days.
|Total fat (g)||
|Saturated fat (g)||