Buonatavola® Provolone

$18.00 / Lbprice is $18.00 by Lb

Raw
Animal Rennet
Age: 10 Months
Cow Milk
Italy

Approachable
Adventurous
Soft
Hard

Spicy, zesty Buonatavola® Provolone hails from the plains of Northern Italy. It’s an Italian classic, made using fresh cow’s milk local to the creamery. Once the cheese is formed, it’s brined, roped, and hung to age and develop its deep, spicy flavor. Try it on an antipasti plate, alongside Murray's Speck Sliced, Murray's Honey Roasted Almonds, and La Panzanella Mini Croccantini.

“This whopping 60-pound log is a sight to behold. More zippy and zesty than your grocery store provolone, this is a welcome addition to any sandwich. Go classic and serve it up with some spicy sopressata or toss it into an antipasto salad.”

Murray’s Retail – New York, NY

Raw Cow's Milk, Rennet, Salt

Allergens: Milk

Buonatavola® Provolone hails from the lowlands of Brescia in the Lombardy region ofNorthern Italy.
It’s made using fresh, local, pasteurized cow’s milk.
Like mozzarella, provolone is a pasta filata-style cheese, meaning its curds are submerged in hot water then pulled and stretched early on in the production process.
After this step, however, Provolone is dipped in brine, roped, then hung to dry.
As it ages, it develops its signature spicy, milky flavor.
Provolone is aged for up to one year, developing a salty, spicy taste that makes it perfect for any antipasti plate or enjoyed on its own with a pale Pilsner.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.