Provolone Piccante (sharp), "Mandarino" 18 lb Piccante it is kept hanging from

it is kept hanging from the horse (hence the name) of a beam for drying

without drying out and without becoming a grating cheese

the cheddar sinks for twenty days into brackish water

which will enable the development to the stage

Bologna (just the zone west of the Reno River) and Modena in Emilia-Romagna and the region of Mantua (in the locale south of Pados) in Lombardy

Provolone Piccante (sharp), "Mandarino" 18 lb Piccante it is kept hanging fromProvolone is a typical cheese of the Po Valley, born from the encounter between the tradition of stretched curd cheese from southern Italy and the great availability of milk from the north. This was only possible in the mid nineteenth century when with the unification of Italy the southern farmers were able to move to the north, bringing their traditions and techniques with them and thus creating a whole new cheese. The name Provolone comes from the