It’s a typical product of the traditional italian diary, it’s a semi-hard kneaded-curd, matured cheese, made from cow’s milk.
Provolone mandarone’s typical shape comes from the Campania region, from which it has its origins. It’s produced respecting the ancient tradition by using only strong flavour curd (lamb and kid).
The cheese mass is carefully streched into strands by hand, by experienced operators. It’s slightly puffy and soft, due to its typical aroma and its strong spiciness it’s a product for connoisseurs.