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 |
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.