Search
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Provola dei Nebrodi Cheese
Provola dei Nebrodi is a traditional Sicilian cheese made from cow's milk in the Nebrodi mountains. It is a stretched-curd cheese with a smooth, creamy texture and a delicate, buttery flavor. Often smoked over natural woods, Provola dei Nebrodi develops a subtle smoky undertone that complements its milky taste.
What is Provola dei Nebrodi Cheese?
Provola dei Nebrodi is a traditional Sicilian cheese characterized by its pear shape and made from raw cow’s milk, sometimes mixed with sheep’s and/or goat’s milk. It is unique among Sicilian provolas for being aged. The cheese originated in Floresta, a region in northeastern Sicily, and has since spread to neighboring areas.
Production Method
The cheese is produced by mixing milk heated to 99°F (37°C) with milk from the previous evening. Coagulation occurs in a wooden vat, using kid’s or lamb’s rennet. The curd is then broken, drained, and naturally acidified before being cut and stretched with hot water or whey. The curds are shaped into a pear form, salted in brine, and aged for one to four months in cool, ventilated rooms known as maaseni.
Appearance and Flavor
The rind of Provola dei Nebrodi is thin and straw-yellow, deepening to amber as it ages. The interior is soft and compact, ranging from white to straw-yellow. The cheese has fruity notes and flavors reminiscent of warm milk and butter. When fresh, it tastes sweet and slightly sour; when aged, it becomes savory and robust. The cheese can weigh between 2 pounds (1 kilogram) for fresh versions to up to 15 pounds (7 kilograms) for aged versions.
Characteristics
Known for its large size, Provola dei Nebrodi is a type of caciocavallo cheese made from raw cow's milk with lamb or kid rennet. It is notable for its maturation process, which sets it apart from other provolas. The cheese has a smooth, shiny rind that turns from straw-yellow to amber with age, and a flavor profile that ranges from sweet and slightly acidic to spicy, depending on its maturity.
Production Area
Provola dei Nebrodi is produced in various municipalities across the Nebrodi mountains, including Alcara Li Fusi, Basicò, Bronte, Capizzi, Castel di Lucio, and others. Festivals celebrating this cheese, such as those in Castel di Lucio on August 17 and Basicò on August 19, highlight its cultural significance.
Traditional Production
The cheese is made by coagulating raw whole milk from cows fed on local fodder, using kid or lamb rennet. The curd is broken into small pieces, blanched, and left to rest before being stretched and shaped. The shaped cheese is then immersed in cold water and brined for a day. It is then hung to mature in pairs, suspended by natural fiber cords.
Gastronomy
Provola dei Nebrodi is best stored in a cool place or in the least cold compartment of the refrigerator. Fresh versions are sweet and slightly acidic, ideal for eating as a table cheese, while the aged versions are spicier and excellent for grating. Traditional Sicilian recipes often feature this cheese, enhancing various dishes with its distinctive flavor.
Key Facts About Provola dei Nebrodi Cheese
| Country of Origin | Italy |
| Specific Origin | Northeastern Sicily, area of Floresta |
| Certification | PDO (2018) |
| Milk Type | Cow's whole milk, sometimes with sheep's and/or goat's milk |
| Milk Treatment | Raw |
| Rind | Thin, straw-yellow to yellow-amber |
| Texture | Soft and compact |
| Flavor | Sweet and slightly sour when fresh, savory and strong when aged |
| Colors | White to straw-yellow interior |
| Forms | Pear-shaped hard pasta filata |
| Age | 1 to 4 months |
| Rennet Type | Farmhouse kid’s or lamb’s rennet paste |
