Nebrodi Provola Cheese from Sicily

Size 1,2 kg
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It was known until recently as "Provula di Floresta," because the village of the same name on the foothills of Mount Etna is one of its main processing centers: but it is produced throughout the Nebrodi Park area, where the altitude of the mountain pastures, which are higher than even 1,000 meters, ensures fresh grass all year round. This provola represents an exception in Sicily, where caciocavallo almost always gets square shapes.

  • Milk: cow
  • Type: melting
  • Texture: compact
  • Rind: Natural
  • Color: milky white
  • Flavor: sweet
  • Aroma: intense

An ancient local tradition has it that the taste of this provola goes well with that of citrus fruit: so much so that people used to flavor it by inserting a small unripe lemon into its paste during processing.


Sicily ITALY


Nebrodi Provola


1,2 kg

When great-grandfather Luigi Guffanti began aging Gorgonzola in 1876, his genius intuition was the purchase of an abandoned silver mine in Valganna, in the province of Varese. Five generations have passed, the attention to the artisanal quality of the cheese product and the passion for careful ripening continue to characterize the Guffanti-Fiori family, consolidated to this day as one of the best ripeners in the world.

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