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 2 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.