For the production of white scamorza cheese, the milk, which is collected in the pastures of the Monte Poro area, is pasteurized at a temperature of 70° C.
Excellent top quality Smoked provola cheese, obtained from bovine milk from the pastures of Mount Poro in Calabria, soft and sublime fresh hand-spun cheese as a Calabrian tradition.
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Formaggi tipici calabresi - Borgo dei Vinci Dismiss
