For the production of smoked provola cheese, the milk, which is collected in the pastures of the Monte Poro area, is pasteurized at a temperature of 70° C. then milk enzymes and liquid calf rennet are added. Once it has been broken into grains with the manual spino whisk, the curd is left to ripen in the steaming room at 37° C. and is stretched and processed by hand to obtain its typical shape. Salting is done by immersion in the brine tank and it is subsequently transferred to the drying room. To smoke the provola cheeses we immerse them in a smoke tank containing liquid smoke.
|Energy values||KJ kcal||1681 405|
|Total Fats - Satured fats||gg||32,90--|
|Carbohydrate - Sugars||gg||2,30 -|
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