Caseificio San Giorgio
The cow's milk is transformed into a "pasta filata" (spun paste) cheese. From this latter, Provola, Provoletta (little provola) and Treccione (big plait) are obtained according to a handmade production process.

Features: typical pear-shaped cheese with a little head, the rind is golden yellow, shiny, very thin. The texture is more or less deep straw-yellow, smooth, elastic with mild and delicate flavour.

Use: table cheese or used for the preparation of local dishes.

Ingredients: cow's milk, rennet, salt, milk enzymes.



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