The main processing steps of Provola 100% can be summarized in the following points:
– Raw whole cow’s milk is coagulated with the addition of rennet at a temperature of approximately 30°C;
– The pasta is spun manually or mechanically, giving it a spherical shape;
– The resulting provola is salted by immersion in brine.
To impress your customers, try serving it as an appetizer or use it on pizza instead of scamorza. Provola 100% is one of those essential cheeses in the kitchen of every high-quality Italian restaurant.
To be eaten on its own 
High-quality ingredients 
Controlled supply chain 
A family tradition 
