Provola Siciliana Stagionata

Type: stretched curd cheese.

Milk: Raw vaccine.

Procedure: After coagulation of hot milk (45 ° C) with lamb or kid rennet, the curd is broken and cooked; subsequently it is left to mature for about 12 hours. We then proceed to spinning with hot water and forming. We then move on to the salting phase, carried out in brine; it is left to mature for a few days and then matured in cool and ventilated rooms.

Shape: oval with head.

Rind: thin, smooth and amber yellow in color.

Pasta: compact or flaky, depending on the seasoning period.

Smell: reminiscent of milk.

Taste: slightly sour tending to spicy.