Casa Finco
casari dal 1925
Our pasta filata cheeses with their sweet but savory taste can always draw a smile on your face.
Pan di cacio, provola cheese, cheeses shaped as a flask or as a cylinder, pasta filata comes in various shapes but always produced with top quality Italian cow’s milk.
They are smoked naturally using only non-resinous wood.
Pasta filata cheese produced exclusively with italian cow’s milk from short supply chain, salt, and rennet. Smoked naturally.
Pasta filata cheese made with cow’s milk. Naturally smoked with selected non-resinous wood.
The texture of this cheese is elastic with a light and delicate, yet distinctive flavor.
at least 15 days
3,5 kg
Pasta filata cheese produced exclusively with italian cow’s milk from short supply chain, salt, and rennet.
The mild provola is a pasta filata cheese with a mild and delicate taste.
Its white texture, is soft and elastic and is a great ingredient in many recipes, from a fresh summer salad to a stringy warm lasagna.
at least 1 month
Pasta filata cheese produced exclusively with italian cow’s milk from short supply chain, salt, and rennet. Smoked naturally.
The smoked provola has a light and sweet taste which is perfectly balanced by the smoked aroma and taste. It is naturally smoked with using non-resinous wood. Its texture is soft and elastic, white or straw-like in color on the inside and amber on the outside.
It’s great in burgers or panini and melts great.
at least 1 month
Pasta filata cheese produced exclusively with italian cow’s milk from short supply chain, salt, and rennet.
The sharp provola is produced with cow’s milk and ages for at least 3 months. It has a distinctive sharp taste.
Despite its long aging period, it has great melting properties and can be used in many recipes.
at least 3 months
A dish to break the routine
A harmony of contrasts and delicacies between sweet Provola and crunchy wafer
Going into autumn with summer fragrances….
