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It's a spinning dough cheese, original from the south of Italy and its name refers to a local spherical cheese that in the past was called Prova. In this area (Río de la Plata) it's also known as Parrillero Cheese because of its common use at the parrilla (barbecue) together with meat. Its classical shape is cylindrical, with no holes and semi-soft dough. It's also used in slices for sandwiches and cold meat. Due to its melting point conditions it's excellent for meals, especially on the pizza.

Made with pasteurized and standardized mik.

Chemical composition:

  • Humidity .. 36%
  • Fat .. 30%
  • Fat in dry extract .. 47%

Standard Microbiologic:

  • Coliforms (30ºc) < 1000 ufc/g
  • Coliforms (45ºc) < 100 ufc/g
  • Staphylococcus Coag. Positive < 100 ufc/g
  • Salmonella spp – absence / 25g
  • Listeria Monocytogenes – absence / 25 g

Condition environmental that the product should be conserved: Temperature of 4ºC.
Period during the which it stays unalterable: Shelf life 6 months.

It's presented in cylindrical shape of about 4,500 kg with natural plastified rind blinded with ropes, in net or vacuum packed if the customers prefers. Another variety available is the Smoky Provolone Cheese.

It's also presented, seasoned with oregano or smoky, in vacuum packed portions containing each two slices of 150 grs. each one. The measures are 40 cm length and 11 cm diameter.

It's packed in corrugated carton containing three units each one or its for portions.