SMOKED PROVOLA
Vacuum-packed roll
Description: Stringy cheese made from cow’s milk curd, with the addition of milk enzymes. The fibrous pulp melts when heated, producing the typical stringy effect of provola.
Presentation:
Cylindrical cheese weighing 1.2 or 2 kg, vacuum-packed in food-safe plastic film, labelled as required by law.
INGREDIENTS
Milk, salt, rennet, milk enzymes, smoke aroma
Allergens: contains milk
ORGANOLEPTIC PROPERTIES
Colour: amber
Aroma: typical of smoked cheese
Taste: typical of smoked dairy produce
Texture: firm
PACKAGING
Vacuum-packed in food-safe plastic film with an indelible label showing all the information required by law (place of production, CE mark, lot number, use-by date).
