Provola dei Nebrodi D.O.P.

A unique cheese in its characteristics, Provola dei Nebrodi is a stretched curd cheese produced in four different variants: fresh, semi-seasoned, seasoned, “puff pastry” and with green lemon.

"Provola dei Nebrodi" is produced with whole, raw, coming from farms located in the "Nebrodi" area in compliance with the specifications requirements relating to farming and the compliant procurement process production standard required by the specifications. Finally, the coagulation of the milk takes place in the wooden vat with the addition of kid or lamb rennet paste.

Salting carried out in brine tending to saturation is continued for a variable time (12-24 hours per kg of cheese) depending on the size of the wheels. Once the brine is finished, the provola are immersed for 5-10 minutes in cold water and then hung around the neck, with a cord of natural fibers, by two "pennules" astride a pole and / or support axis. The final maturation takes place in cool and ventilated rooms, especially in the initial phase (30-60 days). The duration of the seasoning depends on the weight of the provolone.

Excellent as an appetizer, it is also a prized ingredient for dishes with a delicate flavor.