Provola dei Nebrodi

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.

Important Facts

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