 Pasteurized cow's milk, culture, enzyme, salt, calcium chloride and pepper.
 Serving size, 1oz (28g). Servings per container, 32. Calories 116, calories from fat 90. Total fat 10g (15%), sat. fat 6g (24%), cholesterol 37mg (12%), sodium 266mg (11%), total carbs <1g (0%). Vitamin A 6%, Vitamin C 0%, calcium 29%, iron 0%. * Percent Daily Values are based on a 2,000 calorie diet. |
Queso Provolone Parrillero - Argentinian Grilling Cheese
2 Pounds - Made in Argentina$18.95 / L-CS-02 2lbs/32oz |
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- Grilled with spices - a treat!
- Semi-hard texture
- Made from pasteurized cow's milk
- 2 pound wheel
- Sharp, tangy flavor
This sharp and tangy Provolone cheese is the most typical of the cheeses produced in Argentina. Made in the European tradition by the Magnasco family, Argentinian provolone is most commonly prepared as an appetizer in an Argentinian barbecue or 'asado'. Argentinian Provolone cheese is most often served grilled or broiled as a part of a traditional Argentinian 'asado' or barbecue. To make this delicious appetizer (called 'Provoleta') at home, cut thick slices of the cheese, top them with a mix of spices or herb oil and cook until melted over an open fire or under a broiler. We broiled ours with oregano and red pepper flakes and served it with crusty fresh bread and an earthy red wine. (more info)
- Grilled with spices - a treat!
- Semi-hard texture
- Made from pasteurized cow's milk
- 2 pound wheel
- Sharp, tangy flavor
This sharp and tangy Provolone cheese is the most typical of the cheeses produced in Argentina. Made in the European tradition by the Magnasco family, Argentinian provolone is most commonly prepared as an appetizer in an Argentinian barbecue or 'asado'. Argentinian Provolone cheese is most often served grilled or broiled as a part of a traditional Argentinian 'asado' or barbecue. To make this delicious appetizer (called 'Provoleta') at home, cut thick slices of the cheese, top them with a mix of spices or herb oil and cook until melted over an open fire or under a broiler. We broiled ours with oregano and red pepper flakes and served it with crusty fresh bread and an earthy red wine. Founded in 1855, Magnasco is one of the leading dairy producers in South America and the oldest dairy company in Argentina. The company was founded by Italian immigrants and is still operated by the founder's descendants. Magnasco uses only milk from their own dairy farms to ensure quality and consistency in their products. In South America, Argentina is second only to Brazil in size and is home to countless miles of grazing pastures. The fertile plains or 'pampas' of Argentina allow cattle to be fed year-round from green pastures highly suited for quality dairy production. (close) |
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