Provola dei Nebrodi

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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%

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23,00 € tax incl.

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Data sheet

Zona di ProduzioneSicilia Occidentale
Materia PrimaLatte Vaccino
LatteCrudo
PastaFilata
StagionaturaFresco

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.

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Provola dei Nebrodi

Provola dei Nebrodi

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%

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