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Provolone cheese mild flavour

Provolone cheese mild flavour

Company
Caseificio Albiero

Semi-hard shredded and reprocessed curd cheese produced with full cow’s milk.

Method of production

Cheese is produced following traditional method that includes next procedure: milk treatment, coagulation, ripening and spinning, molding, salting, drying and seasoning.

An enzyme is added to the milk before heat treatment that breaks down lactose into glucose and galactose (lactose free milk).

Product Details

Ingredients: Cow’s milk lactose free, salt, rennet

Average minimum weight of a wheel: 500 g - 1 – 1,5 – 1,8 – 3,5 - 5 – 10 – 20 Kg

Preservation shelf-life: 180 days from shipment

Transport and storage: From + 4 to + 6 °C

Use categories: The product is intended for all consumers( including sensitive populations such as children and elderly). The product is intended for people who are lactose intolerant because the lactose in milk has been split into galactose and glucose.

Nutrition facts label

Energy 1402 Kj – 338 Kcal
Proteins 25,1 g
Carbohydrate 0 g
of which sugar 0 g
Fat 26,4 g
of which saturated fatty acid 18 g
Calcium 710 mg
Salt 1,7 g
Lactose <0,01%
Fiber 0 g

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CLAL focus on: Valcolatte

Name:
Mozzarella Bocconcino Valcolatte
Company:
Valcolatte
Base:
Pontenure (PC), Italy
Personnel:
300 persons
Establishment year:
1988
Products:
ricotta, mozzarella, provolone, PDO cheeses, stracchino, butter, mascarpone


Mozzarella Valcolatte Bocconcino with milk enzymes is available in packs of 100 g or 125 g.

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