Provolone is a stretched-curd cheese made with raw cow's milk that is very popular in southern Italy. It is a "pasta filata" cheese, like mozzarella, but instead of being consumed young, it is salted with brine and hung to dry. Young Provolone is smooth and slightly spicy. In older cheeses, the paste is dark straw-colored and may show cracks. Good Provolone has a strong aroma of herbs, lettuce leaves, and lemon. Its flavor is intense and spicy, with the same herbal notes and a touch of salt. Its texture is hard and elastic. Bake it until it browns and bubbles, with a drizzle of oil and herbs like oregano... or even with tomato. Pairing: Chardonnay, Chianti Riserva, Barolo, Chianti Classico. Net weight: 200g. Format: vacuum wedge. Aging: +2 months. Milk: raw cow's milk. Coagulation: enzymatic. Typology: stretched compacted paste. Rennet type: animal. Affineur: Luigi Guffanti. Milk origin: Po Valley. Storage: cold between 1º and 6ºC. Intensity: medium-strong. Gluten-free product. Allergens: dairy.