Provola Silana

As is the case for Caciocavallo from the Sila, the Sila Provola is not produced only on the Sila or in Calabria but in a number of southern Italian regions. The reason for this is that, in the past, many cattle herders used to take their animals up the various pasture paths from many, many miles. ‘Provola’, ‘provolone’ and the old expression ‘provatura’, all derive from the word ‘prova’ (test) – the sample of curd that was immersed in water to establish if the latter was hot enough for stringing out the paste.

Organoleptic characteristics

Aspect and texture
compact, elastic, yellow paste with few holes
Taste
sweet and intense
Serving suggestions
White or red wines, lagers. Red tomato 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
38% F-Dm
Weight
1-2 kg
Dimensions
10-15 cm diameter
Producers
southern Italian dairies
Codice forma
n.d.
Codice tagliato
n.d.

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