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CRUSHED LA PAISANELLA - 1kg
CRUSHED LA PAISANELLA - 1kg
The crushed provola cheese produced and packaged by Agostino La Paisanella is a semi-cooked cheese that is obtained from raw whole cow's milk or mixed with that of sheep or goat. Aesthetically, the crushed provola has a thin, smooth and amber yellow crust. The paste is compact and has a pale straw yellow color. The particular method by which the cheese is produced gives it a sweet and delicate taste and a pleasant smell.
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€14.56
Production method: freshly milked milk (at about 36 degrees) is mixed with kid or lamb rennet. It leaves coagulate in a process about an hour long. After breaking the curd it is put in a reed basket for about an hour. Then cook with hot whey and let cool.
After these operations, the mass is pressed to a wooden plane, covered with a cloth, for 3-4 hours. Finally it is cut into strips and dried for about 2 hours. Then slice again and throw everything back into the hot whey (80 degrees) where the pasta is spun. Salting is carried out by bath in brine during 24-48 hours. It ripens in about 3 days, in a cool and ventilated environment, where the forms are hung to dry, tied with a string.
LP32
10 Items
Data sheet
- Weight
- 1 Kilogram
- Product Category
- Cow's Milk Cheese
- Product Type
- Cheese
- Form
- Whole
- Packaging
- Vacuum-packed
Customer Reviews
The crushed provola cheese produced and packaged by Agostino La Paisanella is a semi-cooked cheese that is obtained from raw whole cow's milk or mixed with that of sheep or goat. Aesthetically, the crushed provola has a thin, smooth and amber yellow crust. The paste is compact and has a pale straw yellow color. The particular method by which the cheese is produced gives it a sweet and delicate taste and a pleasant smell.
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Shipping Costs : Deliveries in Italy within 20 kg flat rate. Abroad to be agreed
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Payments You can pay by credit card, bank transfer or PayPal
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SHIPPING TIMES Products are shipped in 5-7 days
