Provola delle Madonie - Tasty Trails

Provola from the Madonie, a Slow Food Presidium.

Made from milk from Brown cows, it has the characteristic flask shape. strangled in the neck.

The spinning of the pasIt is done by hand and with the help of a stick. Its flavor sweet and delicate.

Format: 1,200 kg

Provola from the Madonie

In the heart of the Madonie regional park, one of the most evocative and biodiversity-rich areas of Sicily where the mountains and woods open up to the blue of the sea, a cheese has been produced for centuries which has become a Slow Food Presidium in which only whole raw milk is used: the Provola from the Madonie.

With its typical pot-bellied flask shape and smooth, thin crust, the Provola from Madonie It has a sweet and delicate flavour and expresses aromas that recall the green of pastures or freshly mown grass.

There Provola from Madonie It's a stretched-curd cow's milk cheese shaped like a rounded flask and featuring a smooth, thin, straw-yellow rind. Like other similarly named cheeses, the name "provola" seems to be associated with the cheesemaker's "testing" of the acidified curd, checking when it's ready for stretching. Today, its recipe has remained virtually unchanged and involves the use of only artisanal techniques. It has a sweet and delicate flavor, embodying the aromas of the area where it is produced.

Here's how Provola delle Madonie is made:

To prepare the Provola from the MadonieRaw, whole milk is heated to 37-38°C in a traditional wooden container. Sheep rennet paste is added. Once the desired density is reached, the curd is broken into hazelnut-sized grains and left to rest for a variable amount of time, adding warm water or whey. This mass is dried on a wooden board and cut into thin slices, which are then placed in a vat and doused with water at 85°C. At this point, the curd is stretched. It is handled by hand and with the help of a stick. Once it reaches a good elasticity, small pears are formed, which, tied in pairs and hung from a pole, are left to mature for at least 10-15 days in a cool, ventilated environment.

Product Information:

• Milk of: Cow

• Heat treatment: Raw milk

• Production: All year round

• Family: Aged stretched curd

• Form: Pot-bellied fiasco

• Weight (whole form): approximately 1 kg

• Territory: Madonie

• Region: Sicily

• Village: Italy

• Province: Palermo

Provola from the Madonie Available online at our shop emporiosicilia.it! All the flavor of Sicily's finest cheese delivered straight to your door.

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