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.