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All Silano provolone are obtained from high quality whole raw cows milk, which come from a very selected and controlled group of cattle. The Provolone is marked by the guarantee Union Provolone Fiaschetto. The quality of Provolone Fiaschetto makes our cooperative proud and well-known throughout all of Italy. It is produced following the standard of the oldest tradition. The cheese maker is still in charge of the delicate task of shaping and sealing the forms, making sure that no air bubbles or residual whey are pre-sent in the paste. The cheese is salted by immersion in a brine bath for approximately one day per kilo of curd. It is then taken out, washed in cold water, and hung to dry in pairs in special rooms so that the rind becomes thicker. Silano provolone is mild and sharp that is full-fat and comes in a variety of shapes and sizes: pancetta, mandarino, fiasco, provoletta, fiaschetto, salamino, gigantino, gigante... However, the typical shape is a truncated cone (provoletta), with light grooves caused by the rope that is used to suspend the cheese for curing. Its rind is golden-yellow, and the solid has a lightly elastic body that is white to light-yellow in color with practically no holes. After six months of ripening it has a sharp, butter-like taste that is also savory and hearty. The sharp provolone are aged at least 12 months.

Recommended Use:

Provolone is an all-purpose cheese used for cooking main courses, desserts or on a cheese platter. Provolone makes a great slicing cheese for sandwiches and melts well in classic Italian sandwiches.