PROVOLA “DEI NEBRODI” 4 kg
A traditional Sicilian Caciocavallo produced by the cheese makers of the Nebrodi mountains, according to a technique handed down from father to son. It is ovoid-shaped, it is produced with raw cow’s milk coagulated with lamb or kid rennet and then kneaded. Before kneading, the pasta of the Provola dei Nebrodi is processed for a long time: a technique similar to that used for kneading bread, thanks to which the cheese tends to peel in the mouth. The shapes have a smooth, shiny rind, with an amber-colored straw-yellow color. The flavor varies from sweet to spicy, with the progress of seasoning.
|Energy Values||328 kcal / 1361 kj|
|Fat||22 ÷ 30 (%)|
|Satured fat||18 (%)|
|Carbohydrates||< 0,5 (%)|
|Sugars||< 0,5 (%)|
|Protein||20 ÷ 26 (%)|
spun paste cheese 4-month-seasoned
cow MILK, salt, rennet. Surface treated with preservatives: E 202, E 203, E 235. Inedible crust.
No wrapping, with “flag style” label
TYPE OF SALE