Provola dei Nebrodi

Condition: New product

In stock

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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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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.