Provola dei Nebrodi DOP Stagionata
Our Provola dei Nebrodi Stagionata DOP is a Sicilian cheese with spun paste which, for its quality, has obtained the DOP recognition from the European Commission, Class 1.3 Cheeses. It has its origins in Floresta, a municipality in Messina, but it is produced in many municipalities in the Nebrodi Mountains.
Raw material: whole cow's milk. The one obtained from cattle fed on pasture is excellent.
Processing technology: the freshly milked milk (at about 36 degrees) is coagulated with kid or lamb rennet. After breaking the curd it is placed in a cane basket for about an hour. It is then cooked with hot whey and then left to cool. After these operations, the mass is pressed onto a wooden surface, covered with a cloth. Then it is cut into strips and left to dry for about 2 hours. Then it is sliced again and thrown back into the hot whey (80 degrees) where the dough is stretched. Salting is carried out in a brine bath for 24 hours. It matures in about 3 days, in a cool and ventilated place, where the forms are hung up to dry, tied with a string.
Features:
- Shape: oval with or without head
- Rind: smooth, thin, amber yellow in color
- Paste: compact but in case of prolonged curing it can flake into thin strips (flaking)
- Taste: tending to spicy
Consumption and pairings: Excellent grated, it goes well with a Marsala or Passito di Pantelleria
- Production area
- Sicilia Occidentale
- Raw material
- Latte Vaccino
- Milk
- Raw milk
- Pasta
- Filate pasta
- Seasoning
- Seasoned
- Packaging
- Vacuum packed
