Provolone Valpadana DOP Slices 110g

110 g

¥ 800 ¥ 864 incl. tax

In stock

Mini Pack of Provolone Valpadana DOP Slices
After the unification of Italy in 1861, the cultural exchange between north and south became frequent, and the technique of pasta-filata, which was popular in southern Italy, was brought to the Padana valley and spread nationwide. This cheese has a smooth, soft, light yellow rind and can be made in different shapes. Provolone is generally used for cooking rather than eating it as a table cheese because the characteristic of streched-curd type cheese is an elasticy that stretches and melts smoothly when heated. We offer sliced provolone valpadana DOP so that it is easy to use for cooking at home! You can enjoy the richer taste of a cheese toast than usual. The packaging is easy to open and close and contains 7 slices. * Once opened, consume within 3 days

Average nutritional values per 100 g
Kcal: 338 Kcal
Protein: 25.1 g
Fat: 26.4 g
Salt: 1.7 g
Guaranteed minimum of days until expiration after shipping: 20 Days

There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.

A common method of making cheese in Southern Italy, this type of cheese is made by plasticizing and kneading the fresh curd in hot water. As you can see from the words pasta (dough) and filata (fibrous), the dough is fibrous and elastic, and has a taste of fresh milk.

Veneto, the location of the Ca Form headquarters. In the vast plains and the magnificent nature of the Alps in the north, sheep were kept as a livestock until the 16th century, when they were replaced by cows. In these mountainous areas where there is heavy snowfall in winter, you find the production of large, well-preserved, long-term aged cheeses. Asiago, a cheese representative of the Veneto area, boasts the sixth largest production of DOP cheese.

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