Description

Provola di Montalbano

Typical Sicilian Cheeses

The emblematic cheese of the Sicilian tradition, obtained only from the selected milk of cows raised on natural fodder on the heights of the Nebrodi mountains.

Processed with natural acidity when the curd has reached ideal maturity, thanks to the technique used and expert and laborious manual work, the master cheesemaker creates each individual wheel, giving the cheese its characteristic 'flaky' texture that is so melt-in-your-mouth. Finally, a brief soak in brine allows the cheese to create the first 'skin' that will protect it during ripening, giving it its typical piquant taste that varies in intensity according to the time elapsed.