FRESH PROVOLA LA PAISANELLA - 1Kg

The Provola delle Madonie is produced from March to June and is characterized by a compact, tender, elastic shape, and a sweet and delicate taste.

Provola cheese is a spun paste cow's milk cheese with a smooth and thin straw yellow crust. The milk, raw and whole, is heated to 37-38 ° C in the traditional wooden tina, to it is added sheep rennet paste. When the right density is reached, the curd is broken into grains the size of a hazelnut and left to rest for a variable time, pouring hot water or whey. The mass is then left to dry on a wooden table and cut into thin slices that are placed in the vat and wetted with water at 85 ° C. Then the pasta is spun strictly by hand and with the help of a stick. When it reaches a good elasticity, small pears are formed (its typical shape) and are tied two by two and hung to mature for 10 to 15 days in cool and ventilated environments.