This traditional Caciocavallo-style cow’s milk cheese is made in the Nebrodi Mountains by artisan cheesemakers, whose pastures are mainly found within the Nebrodi National Park. This provolone craft shows a beautiful straw color, an intense aroma and distinctive flavor and a rich but not aggressive. All this, thanks to the fine pastures located at over 1,000 msl of Nebrodi, hence the name.
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|Zona di Produzione||Sicilia Occidentale|
|Materia Prima||Latte Vaccino|
The size of the cheese varies depending on where it was produced, ranging from a kilo in the northwest Nebrodi to a kilo and a half, or more, in the central Nebrodi and up to five kilos in the eastern Nebrodi. Nebrodi Provola is oval in shape, with the classic head of Caciocavallo cheeses (used to tie them up for aging). The forms have a smooth shiny rind, which is pale-yellow to amber in color. It can be consumed fresh, but gains sweet to spicy flavors with aging
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