FRESH PROVOLA

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Description

Typical aspect of provola with string. Spun paste cheese, soft white to ivory with a smooth crust.

Pasteurized sheep’s milk, ferment, rennet, salt. Treated in brine

Product duration:

4 months

 

Storage:

At a temperature between + 0 ° C and + 4 ° C

Sales unit weight:

From 1 Kg to 1.2 Kg

Seasoning:

15 days

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