Description

The smoked provola delle Madonie is a typical Sicilian cheese produced only with milk from cows grazing semi-wild in the Madonie area, with an artisanal manufacturing process. With a stretched and white paste tending towards straw yellow, very soft and compact and a sweet and delicate flavour. The seasoning takes place in traditional cool and ventilated rooms where the cheese is hung on a "horse" for the entire seasoning period which is about 10-30 days. It comes in the form of a pot-bellied caciotta, also beautiful to display.

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The smoked provola delle Madonie is inevitable in a Sicilian aperitif, perfect in combination with wine creams, jams and a good glass of Sicilian red wine for a homemade appetizer that smells of Sicily.

Slow food smoked Madonie provola | Cow cheese - 300gr

€11.21

1 Kilogram

Quantity

CompnayAz. Agricola Barreca VincenzoVillageGeraci Siculo (PA)Price per kg24,90 /kgWeight approx300 gr
Casearia dairy farm located in the middle of the Madonie Mountains Park, between the heights of Geraci Siculo and Gangi, where pastures mixed with olive groves, almond groves and vineyards still follow one another.
One hundred and fifty cattle, mostly of the Italian brown and spotted red breed, of which 120 are dairy and the remainder for meat, 110 hectares of land and about 3,500 liters of milk per day made into cheese. The Barreca's flagship product is, provola delle Madonie, a Slow Food presidium, a pasta filata cheese made from whole raw milk with small amounts of sheep's and goat's milk, rennet and salt. It has a characteristic pear shape, with a short neck and rounded head and a thin straw-yellow rind that tends to amber yellow with aging and is also offered in smoked versions or with red pepper, black pepper and pistachio.

Slow food smoked Madonie provola | Cow cheese - 300gr

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