Provola Calabrese is a soft cheese typical of the Calabrian plateau of Sila. It is appreciated throughout Italy and used for the preparation of simple traditional dishes. Excellent consumed as an appetizer or warmed and seasoned with fresh cherry tomatoes. The cheese has a light color that darkens as it ages. The texture is soft and stringy. It has a cylindrical shape and is produced exclusively with cow's milk. Pairings: excellent consumed as an appetizer and warmed on a griddle or on rustic bread. Recommended wine: Trentino Pinot Nero. Storage: keep in a cool, dry place. Processing: Provola Calabrese is a stretched-curd cheese made from cow's milk. The milk is heated and starter whey is added. Once the curd is broken, it is stretched and then shaped into its distinctive form. The aging lasts 15-20 days.
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Provola Calabrese is a soft cheese typical of the Calabrian plateau of Sila. It is appreciated throughout Italy and used for the preparation of simple traditional dishes. Excellent consumed as an appetizer or warmed and seasoned with fresh cherry tomatoes. The cheese has a light color that darkens as it ages. The texture is soft and stringy. It has a cylindrical shape and is produced exclusively with cow's milk. Pairings: excellent consumed as an appetizer and warmed on a griddle or on rustic bread. Recommended wine: Trentino Pinot Nero. Storage: keep in a cool, dry place. Processing: Provola Calabrese is a stretched-curd cheese made from cow's milk. The milk is heated and starter whey is added. Once the curd is broken, it is stretched and then shaped into its distinctive form. The aging lasts 15-20 days.
| Energy (kcal) | 420.5 |
| Carbohydrates (g) | 2.1 |
| of which Sugars (g) | 2.1 |
| Fat (g) | 35.7 |
| of which Saturates (g) | 26.3 |
| Protein (g) | 22.7 |
| Sale (g) | 1.07 |
