JuliaBalbilla at 09:22, 6 August 2012

2012-08-06T09:22:56Z

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|title=Provola dei Nebrodi cheese suppliers, pictures, product info
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|description=Provola dei Nebrodi has its origins in the Floresta area of Sicily and has subsequently spread into neighbouring areas
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[[Image:Provola dei Nebrodi cheese.jpg|thumb|300px|right|Provola dei Nebrodi cheese]]
Provola dei Nebrodi has its origins in the Floresta area of Sicily and has subsequently spread into neighbouring areas. It is a spun [[Cheese|cheese]] produced in Ucria, Montalbano Elicona, Basicò, Floresta, Tortorici, Patti, San Piero Patti, Librizzi, Galati Mamertino, Alcara Li Fusi, Roccella Valdemone, Tripi, Mirto, Longi, Castell'Umberto, S. Teodoro, Naso, S. Fratello, Caronia, Cesarò, Capizzi, Mistretta, Santa Domenica Vittoria and Raccuia. It is made with [[Cows' milk|cows' milk]] and kid or [[Lamb|lamb]] [[Rennet|rennet]] paste. The [[Cows|cows]] are fed on natural pasture which can be mixed with forage, the quantity varying according to the season.

As a spun [[Cheese|cheese]], it famous for its size which is at least 4-5kg, and is also the only one provola to be matured. It has a very specific shape, being an oblong [[Pear|pear]] topped by a short neck with a head. Sometimes it is customary to put a [[Lemon|lemon]] in the middle of the [[Cheese|cheese]], which gives a characteristic aroma of [[Citrus|citrus]]. It is then [[Salted|salted]] in [[Brine|brine]] and matured for at least 10 days to a month for the mild version, and 3-4 months for the semi-matured cheese. It can also be left longer to fully mature.

It has a thin rind of pale yellow to amber yellow depending on the length of the maturation. The aroma is unmistakable, the interior is white fading into yellow and the texture is soft and compact. The flavour is sweet and delicate, yet slightly tart tending towards spicy. It is matured in the confines of traditional thick walls where the [[Cheese|cheese]] is hung from a pole for the entire period of maturation.

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Provola dei Nebrodi cheese - Revision history

JuliaBalbilla at 09:22, 6 August 2012