Provola Iblea produced exclusively with raw milk from 100% pasture-fed Modicana breed cattle. The aroma of Provola Iblea evokes the herbs and wild essences found in the pastures of the Ibleo plateau. Our Provola Iblea has a delicate, sweet and particularly pleasant taste. Format: between 500 g and 600 g approximately. Provola Iblea, or simply Provola, is a historic cheese of Sicilian dairy tradition, as evidenced by documentation from 1808. Abbot Paolo Balsamo speaks of Provola Iblea in his book “Journey Made in Sicily and Particularly in the County of Modica.” In this travel diary, the abbot describes a thriving dairy tradition of cheeses, among which he also includes the flavorful Provola Iblea. Provola Iblea has a delicate, sweet and particularly pleasant taste. An endangered cheese. In 1998, Provola Iblea was recognized as a historically traditional product. The delicate Sicilian cheese was included, in 2000, among the historic Sicilian cheeses protected from the risk of extinction. Characteristics: Type: Soft cheese. Color: White/yellowish. Flavor: Provola Iblea is fresh, very delicate, sweet, and particularly pleasant. Aroma: The aroma of this fresh Sicilian cheese arises from the herbs and wild essences present in the pastures of the Ibleo plateau and from the forage used by farmers to supplement the cows' diet. Characteristic pear shape. Origin: Sicily, 100% Sicilian, 100% Artisan. Traditional Italian agri-food product of the Ministry of Agricultural, Food and Forestry Policies. Provola Iblea and pairing with Sicilian red wines: Provola Iblea pairs particularly well with wines that have a strong and full-bodied taste such as the typical red wines of Sicily, especially Nero d'Avola. The Production: Provola Iblea is made with whole milk from various breeds of cows, including the Modicana, which is a native breed of Ragusano. The milk from one or two milkings is coagulated in a wooden “tina”, together with rennet from lamb or goat, at a temperature of about 35°. After about 60-80 minutes, the curd is broken and the first cooking takes place with the addition of hot water at a temperature of 80°, until it is reduced into very small pieces. The curd separated from the whey is pressed, and after two hours, the second cooking is done with the ricotta whey. During this process, the whole is covered with a cloth to avoid sudden drops in temperature. Subsequently, the curd is placed on a wooden table called “mastredda” for twenty hours. Once the right acidity is reached, the dough is cut and placed in hot water where, with the help of a “manuvedda,” it is stretched and shaped. The characteristic pear shape of Provola Iblea and its thin yellowish rind make it unmistakable and easily recognizable among other typical Sicilian cheeses! Gustosi Sentieri: Mission. With our Provola Iblea, and with all the products we offer, we carefully carry forward a rediscovery of Sicilian products, good and natural, the result of the commitment, passion, and ingenuity of taste artisans. Our goal is to let you discover the goodness of our country, the flavors born from the meeting of peoples and cultures, the fruit of sun, land, sea, and tradition! The company oriented towards enhancing local typicalities considers it essential, in its evolutionary path, to realize those typical and traditional productions that risk being lost or forgotten. Our Cheeses: Our cheeses are the heart of peasant tradition: all the cheeses, and especially Provola Iblea, are obtained from the processing of milk from small Sicilian farms. Sicilian native breeds: Modicana cow, Girgentana goat, Maltese and Argentata dell’Etna, Belìce sheep, are among the native breeds from which milk is obtained for various cheeses of Sicilian dairy tradition. Raw milk cheeses, organic cheeses, Slow Food Presidia cheeses, DOP cheeses, historic cheeses and innovative cheeses. By browsing our selection, you will have the opportunity to discover Maiorchino, Piacentinu Ennese, Vastedda della Valle del Belìce, Ragusano monostalla, Provola delle Madonie, Provola Iblea, Cosacavaddu Ibleo and Scaluni, Tuma Persa Siciliana, soft cheeses, goat cheeses, and pecorino cheeses waiting to be discovered at every tasting, flavors of a rediscovered Sicily! Provola Iblea buy online now on our website www.emporiosicilia.it.
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Provola Iblea produced exclusively with raw milk from 100% pasture-fed Modicana breed cattle. The aroma of Provola Iblea evokes the herbs and wild essences found in the pastures of the Ibleo plateau. Our Provola Iblea has a delicate, sweet and particularly pleasant taste. Format: between 500 g and 600 g approximately. Provola Iblea, or simply Provola, is a historic cheese of Sicilian dairy tradition, as evidenced by documentation from 1808. Abbot Paolo Balsamo speaks of Provola Iblea in his book “Journey Made in Sicily and Particularly in the County of Modica.” In this travel diary, the abbot describes a thriving dairy tradition of cheeses, among which he also includes the flavorful Provola Iblea. Provola Iblea has a delicate, sweet and particularly pleasant taste. An endangered cheese. In 1998, Provola Iblea was recognized as a historically traditional product. The delicate Sicilian cheese was included, in 2000, among the historic Sicilian cheeses protected from the risk of extinction. Characteristics: Type: Soft cheese. Color: White/yellowish. Flavor: Provola Iblea is fresh, very delicate, sweet, and particularly pleasant. Aroma: The aroma of this fresh Sicilian cheese arises from the herbs and wild essences present in the pastures of the Ibleo plateau and from the forage used by farmers to supplement the cows' diet. Characteristic pear shape. Origin: Sicily, 100% Sicilian, 100% Artisan. Traditional Italian agri-food product of the Ministry of Agricultural, Food and Forestry Policies. Provola Iblea and pairing with Sicilian red wines: Provola Iblea pairs particularly well with wines that have a strong and full-bodied taste such as the typical red wines of Sicily, especially Nero d'Avola. The Production: Provola Iblea is made with whole milk from various breeds of cows, including the Modicana, which is a native breed of Ragusano. The milk from one or two milkings is coagulated in a wooden “tina”, together with rennet from lamb or goat, at a temperature of about 35°. After about 60-80 minutes, the curd is broken and the first cooking takes place with the addition of hot water at a temperature of 80°, until it is reduced into very small pieces. The curd separated from the whey is pressed, and after two hours, the second cooking is done with the ricotta whey. During this process, the whole is covered with a cloth to avoid sudden drops in temperature. Subsequently, the curd is placed on a wooden table called “mastredda” for twenty hours. Once the right acidity is reached, the dough is cut and placed in hot water where, with the help of a “manuvedda,” it is stretched and shaped. The characteristic pear shape of Provola Iblea and its thin yellowish rind make it unmistakable and easily recognizable among other typical Sicilian cheeses! Gustosi Sentieri: Mission. With our Provola Iblea, and with all the products we offer, we carefully carry forward a rediscovery of Sicilian products, good and natural, the result of the commitment, passion, and ingenuity of taste artisans. Our goal is to let you discover the goodness of our country, the flavors born from the meeting of peoples and cultures, the fruit of sun, land, sea, and tradition! The company oriented towards enhancing local typicalities considers it essential, in its evolutionary path, to realize those typical and traditional productions that risk being lost or forgotten. Our Cheeses: Our cheeses are the heart of peasant tradition: all the cheeses, and especially Provola Iblea, are obtained from the processing of milk from small Sicilian farms. Sicilian native breeds: Modicana cow, Girgentana goat, Maltese and Argentata dell’Etna, Belìce sheep, are among the native breeds from which milk is obtained for various cheeses of Sicilian dairy tradition. Raw milk cheeses, organic cheeses, Slow Food Presidia cheeses, DOP cheeses, historic cheeses and innovative cheeses. By browsing our selection, you will have the opportunity to discover Maiorchino, Piacentinu Ennese, Vastedda della Valle del Belìce, Ragusano monostalla, Provola delle Madonie, Provola Iblea, Cosacavaddu Ibleo and Scaluni, Tuma Persa Siciliana, soft cheeses, goat cheeses, and pecorino cheeses waiting to be discovered at every tasting, flavors of a rediscovered Sicily! Provola Iblea buy online now on our website www.emporiosicilia.it.
