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Provola dei Nebrodi
Sicilian cheeses
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Provola dei Nebrodi
New product
Raw material: whole milk.
Working technology: to the milk just squeezed (at almost 36 degrees) it is added the rennet of the goat kid or that of the lamb. After the rupture of the curd, it is put a basket of rushes of about an hour. Matured in about 3 days in a fresh and airy environment where the forms are hung and ried tied up with a string. Return 8-9%
In stock
Data sheet
| Zona di Produzione | Sicilia Occidentale |
| Materia Prima | Latte Vaccino |
| Latte | Crudo |
| Pasta | Filata |
| Stagionatura | Fresco |
More info
Raw material: whole milk.
Working technology: to the milk just squeezed (at almost 36 degrees) it is added the rennet of the goat kid or that of the lamb. After the rupture of the curd, it is put a basket of rushes of about an hour. Matured in about 3 days in a fresh and airy environment where the forms are hung and ried tied up with a string. Return 8-9%. Ripening: 6 months to about one year.
Characteristics of the product: Height: cm25; diameter: cm20, weight kg 1,5; shape: like pear; Crust: smooth and subtle; pasta: to” pasta sheet”, consistent but does not stay; colour: straw-coloured.
Reviews
La provola dei Nebrodi come si faceva una volta
Produzione artigianale dei prodotti
Accessories
Ragusano DOP Stagionato
10,14 €Provola dei Nebrodi Stagionata
22,30 €Picurinu stagionato
14,56 €Pecorino siciliano secondo sale
10,40 €
© La TerraMadre s.a.s di Dissidomino M. & C.
senza paragoni
c'e' poco da dire,un formaggio che parla,sia stagionato che fresco.La provola fresca leggerissima e con un buon pane casereccio non ti fermeresti mai.Quella stagionata idem ma esalta le polpette,dando un gusto e sapore unico.Complimenti sinceri