Our Sicilian Provola is produced from cow's milk and represents one of the oldest cheeses of the Sicilian dairy tradition.
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: tapered with pear-shaped head.
Rind: thin, smooth and amber yellow in color.
Paste: straw yellow in color and compact.
Smell: reminiscent of milk.
Taste: delicate and full.