Provola dei Nebrodi D.O.P.

Cons. Provola dei Nebrodi D.O.P.

Provola dei Nebrodi D.O.P.

A unique cheese in its characteristics, Provola dei Nebrodi PDO is a stretched curd cheese produced in four different variants: fresh, semi-matured, matured, “puff pastry” and with green lemon. The "Provola dei Nebrodi PDO" cheese is produced with whole raw cow's milk, coming from farms located in the "Nebrodi" area in compliance with specific requirements relating to breeding and the production process in compliance with the production standard provided for by the disciplinary. . Finally, the coagulation of the milk takes place in the wooden vat by adding kid or lamb rennet paste. Salting carried out in brine tending to saturation is continued for a variable time (12-24 hours per kg of cheese) according to the size of the wheels. Once the brine is finished, the provola is immersed for 5-10 minutes in cold water and then hung around the neck, with a cord made of natural fibers, in pairs "pennule" astride a pole and / or supporting axis. The final seasoning takes place in cool and ventilated rooms, especially in the initial phase (30-60 days). The duration of the seasoning depends on the weight of the provolone.