Sharp Provolone Valpadana PDO - Mandarino
Company
Casearia Bresciana Ca.Bre.
Product info
Provolone and Provolone Valpadana PDO
Sharp Provolone Valpadana is a product with a protected designation of origin, the result of the best Italian dairy tradition and exclusively made with milk from our territory.
In the kitchen, the sharp Provolone Valpadana PDO is essential for those dishes that require a strong and persistent flavor.
Sharp Provolone Valpadana PDO
Provolone Valpadana PDO is the cheese that blends the dairy tradition of Southern Italy, which has always been specialized in the art of 'hand spinning', and the modern milk industry developed in the Po Valley. This product offer itself in an amazing variety of shapes and weights and in a double typology, mild and sharp. It is characterized by the typical ease of melting in contact with heat; a feature that makes Provolone a unique cheese.
Tasted in purity, it allows you to grasp all the nuances of milk with which it is produced.
Sharp Provolone is the favorite of those who love an intense, decisive flavor with a long persistence and a characteristic 'spicy' aftertaste.
Product Details
Ingredients: MILK, salt, rennet. Preservatives: E235, E202. Coating agent: microcrystalline wax
Ripening: minimum 6 month
Size: 20 Kg
Shelf life: 180 days
Storage conditions: between +2°C and +8°C
Product information: Non edible rind
NUTRITIONAL VALUES (average for 100 g of product) :
Energy | 1678 kj / 405 kcal |
Fats | 33 g |
Of which saturated fats | 24 g |
Carbohydrates | 0 g |
Of which sugar | 0 g |
Proteins | 26 g |
Salt | 2,9 g |
CLAL focus on: Bauli Croissant
- Name:
- Bauli croissant
- Company:
- Bauli SpA
- Establishment country:
- Verona,Italy
- Products:
- Naturally leavened oven-baked products (holidays cakes, croissants, puff pastries, confectionery cakes, shortbreads, savory biscuits, cream crackers, other snacks)
Like Bauli's holiday cakes, the Bauli croissants are made using a long natural leavening process.
Water and flour are progressively added to the natural yeast to create a croissant dough without the use of chemical additives, allowing it to rise naturally. After 18 hours of leavening the croissants have the right softness, flavor and unique aroma. They stay fresh for much longer than regular bread or cakes, without any preservatives inside.