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Nebrodi provola


Until recently, this cheese was known as ‘Provula di Floresta’ since the eponymous village on the slopes of Etna is one of its main centres of production.  Nonetheless, it also produced in other parts of the Nebrodi Park where the height of the pastures, at over one thousand metres, guarantees a supply of fresh grass throughout the year.  It is an exception in Sicily where ‘caciocavallo’ cheeses are almost always square shaped.  Tradition dictates that this cheese’s flavour combines well with that of citrus fruits to such a degree that a small unripe lemon was put in the curd to give added flavour during its processing.

Organoleptic characteristics
Aspect and texture: compact, elastic, yellow paste with few holes
Taste: sweet and intense
Serving suggestions: White or young red wines, lagers. Red tomato preserve, orange preserve, hot green tomato preserve. ‘Ciabatta’ bread.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: stringy
Salting: in brine
Ripening: at least 15 days
Production period: annual
Fats: 45% F-Dm
Weight: 1-4 kg
Size: 10-15 cm diameter
Producers: dairies from the Nebrodi Park