Provolone piccante is a Mediterranean cheese, known since the very beginning of the milk processing activity. It joins together the sweet taste of the cow milk and the strong one of the goat or the lamb rennet responsible not only of the curdling in the cauldrons but, above all, of the maturing processing.
Normally known and named “cacio” deriving from the Latin “caseus”, it gained the confidence of a lot of consumers in many Countries thanks to the excellent production of the Po Valley, always rich of cow’s milk processed by cheesemakers, skilled and still jealous of their formula, who produce it every day.
The dairies selected by Italcaseus process only the best milk to produce Provolone Piccante. The maturing in stocks under controlled atmosphere enable to get when cut a white paste with fissures holes free.