PRODUCTION ZONE:
Northern Italy. Although this cheese takes its origins from Southern Italian pasta filata, the D.O.P. zone includes an area of 11 provinces in the Veneto and Lombardy regions where this cheese has been produced since 1850.

CHARACTERISTICS:
It comes in many different forms, with straw yellow color and flavor that varies in strength and character depending on the amount of ageing.
The cheese takes on a sharp flavor when caglio forte (strong rennet) is used, with ageing lasting for more than 6 months.

NUTRITION INFORMATION:
Functions as a dietary supplement. Rich in animal proteins and, above all, in calcium and phosphorous.

DINING SUGGESTIONS:
This cheese can melt and thread and is extremely versatile in cuisine.
Sweet provolone combines well with dry or sparkling white wines.
Sharp cheese, for enjoying at the end of a meal, requires strong-bodied red wines.

MARCHIATURA: