Some refer to Provolone as Italy's national cheese. Like mozzarella, Provolone which is made from unpasteurized milk is a pasta filata cheese, meaning that it is produced by stretching fresh curds into a taffy-like consistency. But unlike mozzarella where the cheese is sold and served fresh, for Provolone, the stretched curd is molded into a pear or torpedo shape, then tied with rope and hung in an aging cave for 3 to 12 months. Provolone Cheese is bathed in brine before applying its wax or plastic rind, tying with rope and hanging in the aging cellar
Latteria Soresina Provolone is a true Italian provolone. It is carefully inspected brushed and graded and rejected unless it meets strict standards. Provolone Topolino (topolino means ‘little mouse’) is even milder than the Dolce as it is aged for a very short period of time, less than 3 months. This makes it even creamier and retains more taste of natural milk. This prized cheese is ideal as a cooking ingredient, especially on pizza, melted on meat, or sliced in toasted sandwiches..
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