Fazenda San Genaro |
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After being produced and acquiring adequate shape, the cheeses are subjected to smoke from burning special woods (pine is the most used) inside a closed chamber, under controlled temperature.
This treatment favors the growing a thick peel, and gives the product a characteristic “smoked” smell.
Val Di Fiemme's matured and fresh smoked cheeses
Natural Provolone (1 kg (2.20 lb), 5 kg (11.02 lb), 8 kg (17,63 lb) and 12 kg (26,45 lb))
Provolone with garlic (1 kg (2.20 lb), 5 kg (11.02 lb), 8 kg (17,63 lb) and 12 kg (26,45 lb))
Provolone with Calabrian pepper (1 kg (2.20 lb), 5 kg (11.02 lb), 8 kg (17,63 lb) and 12 kg (26,45 lb))