Two fundamental ingredients are needed to season Provolone Valpadana: time and patience. Only in this way, in fact, the most famous spun paste cheese in Italy can obtain that exclusive taste that makes it a dish with a unique taste.
Among the cheeses, Provolone Valpadana can boast two completely different versions, the mild and the strong one. This not only in the final result, but also in the manufacturing process itself.
Even before spinning, in fact, the milk is combined with two versions of rennet:
– Veal in the case of the mild Provolone Valpadana;
– Kid and/or lamb in the case for strong Provolone Valpadana.