Provolone dolce classico
Authentic Fine Food imported from Italy
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Just as other Tuscan pecorino sheep’s cheeses, this has a fresh, sweet flavour and can be eaten either fresh or ripened. It is made throughout the Tuscan region and also in a few municipalities of Umbria. However, the main production area is the Maremma.
Organoleptic characteristics
Aspect and texture
compact, hard, yellow paste without any holes
Taste
sweet with traces of sheep’s milk
Serving suggestions
Red wines. Hot green tomato chutney. Tuscan ‘sciocco’ unsalted bread