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Provola schiacciata
The traditional method for making Provola dei Nebrodi, a DOP cheese from Sicily, has been handed down from father to son, and is a laborious process that requires deft strong hands.
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Schiacciata: is a semi-cooked cheese obtained from whole raw cow's milk or mixed with sheep's or goat's.
Goat or lamb rennet is added to the freshly milked milk (at about 36 degrees). It coagulates in about an hour. 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.
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