Semi-hard & hard cheeses · F-DY-041 · VIII-4.k

Provolone Pasta-Filata Cheese

Semi-hard pasta-filata cheese with added lipase for a piquant note, stretched at 75-85°C and shaped before brining and ripening.

solidripened cheese6 ingredientspH 5.1–5.3

Key ingredients: Thermophilic Culture for Mozzarella/Provolone, Lipase, High-Strength Microbial Rennet, Calcium Chloride Solution 33%, Sodium Chloride

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