Provola dei Nebrodi

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
Dimensions
10-15 cm diameter
Producers
dairies from the Nebrodi Park
Codice forma
n.d.
Codice tagliato
n.d.

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