MIR

MIR crafts Provolone del Monaco DOP across a 13-municipality zone, preserving the craft of pasta filata—a kneaded-curd technique that demands precision at every turn. Raw cow's milk provides the foundation for wheels weighing 2.5 to 8 kg, each aged a minimum of 180 days in conditions that coax sweet butter notes from the paste. The result speaks: a semi-hard cheese where fermentation and time converge into complexity, anchoring this producer's reputation within southern Italy's protected heritage.

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