Provola dei Nebrodi cheese – Slow Food Presidium

The long-aged Provola dei Nebrodi is truly special.
Only provola obtained from mountain milk and produced at the foot of Etna during the transhumance will become seasoned provola. From May to July the cow is free to graze on the mountains and feeds on what it finds in the mountains and on pure water.
The forms rest for up to two years and then express an intense spicy taste and a penetrating scent of flowers and mountain pasture.