Shaped like a pear and originating near Mt Vesuvius in Italy, this soft full fat Sicilian Provolone cheese is made in the ‘stretched curd’ method and then matured for 3-4 months.
Wonderful melted as a pizza topping or stirred into pasta or risotto, it is equally as good sliced and eaten with savoury crackers or with honey.
Approx 250 g portion vacuum packed for transport
(whole weight approx 900 -1kg)
Pasteurised cow’s milk, vegetarian rennet