Provola Calabrese

Provola Calabrese, despite its name, is not only produced in Sila or Calabria, but in several regions of Southern Italy.
This is also due to the tendency, in the past, of herdsmen to “transhume” their herds over very long distances.
The terms “Provola,” “Provolone,” and the ancient “Provatura” derive from “prova.”
This was the sample of curd that was immersed in water to determine whether it was hot enough for stretching.