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Located in:Cheese, South America
At the beginning of the nineteenth century, three brothers, Luis, Fortunato and Jose Magnasco emigrated from Santa Margherita, Italy, searching for new horizons. Their destiny was going to be in South America, specifically Argentina. Soon after arriving, they got involved with the local dairy industry's retail and production. By 1855, they began their own business under the name of Magnasco Hnos., and became pioneers in cheese making in Argentina. They began with making Goya type cheese. In 1913, they extended their cheese line to typical Italian cheeses like Reggianito, Sardo and Provolone, in addition to the well known Edam and Gruyere.
Magnasco's Semi-hard Provolone Cheese is also known as Provoleta. This is one of the most typical Argentine cheeses. Use as you would any hard Italian provolone, or try it the way the Argentines like it; cooked over an open fire and served in slices with a mix of spices and herb oil or chili pepper dressing.
- Made from pasteurized cow's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
Product Reviews Summary
Avg. Customer Rating:
3.3 stars
(based on 3 reviews)
67% of respondents would recommend this to a friend.
no
By dendelacroix
from west virginia on 11/27/2007
from west virginia on 11/27/2007
Cons:
Bad Flavor
Bottom Line:
No, I would not recommend this to a friend
i love two other cheeses by this company, but this cheese was not good. it had a flavor like the smell of old fabric stored away for years. i couldn't eat it.
A hidden secret
By Debbie the Chef from Yonkers, NY on 10/8/2007
from Yonkers, NY on 10/8/2007
Pros:
Creamy, Firm, Flavorful, Rich, Smooth
Best Uses:
After Dinner, Hors d'oeuvre, Melted, Salads, Sandwiches
Describe Yourself:
Chef
Bottom Line:
Yes, I would recommend this to a friend
When melted in soups or on sandwiches, you can't tell the difference between this high quality, low price gruyere, and it's more expensive cousins.
Very good cheese
By Johnathan from Louisville, KY on 8/1/2007
Pros:
Firm, Flavorful
Best Uses:
Grilled, Melted
Describe Yourself:
Foodie, Frequent Diner
Bottom Line:
Yes, I would recommend this to a friend
Great to use as an appetizer. Just marinate it with olive oil, garlic & oregano and grill it for a couple minutes on each side. Then put it in a baking dish and leave it in the grill until it starts oozing. Then serve it with bread. Reminds me of a great appetizer at a local Argentine restaurant.