Processing method
Coagulation of the milk, breaking of the curd, blanching, spinning, molding and salting are the fundamental stages of processing of Provola dei Nebrodi PDO.
The raw whole cow's milk of the evening, filtered and adequately preserved, is added to that milked in the morning and is coagulated with lamb or kid rennet in the wooden vat. By means of the wooden wheel, the curd is then broken and blanched in hot water at 65-70 ° C and left to rest on the wooden slab covered with a cloth. During the spinning process, the slices of curd, placed in piddiaturi, low wooden containers, are melted with the help of the manuvedda. The mass obtained is then molded into the shape of a pear with the manual technique of ncuppatina and welded in boiling whey. Finally, after being immersed in cold water, it is salted in brine for 24 hours, at the end of which the seasoning of the Provolas begins, hung in pairs.

Features
Shape: pear-shaped with or without head
Rind: smooth, thin, straw yellow in color
Paste: ivory-white, soft
Taste: sweet and delicate, a little sour

Consumption and combinations
Excellent as a table cheese paired with a good Etna wine