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Cheese from Italy
Provola dei Nebrodi is a pear-shaped stretched-curd cheese made from raw cow milk in the Nebrodi mountains of Sicily. No commercial starter is used. The native microflora of the raw milk and of the wooden vat and tools sours the curd for 16–24 hours, then it is stretched in hot whey, brined and hung to ripen.
| Raw whole cow milk | From herds that graze at least 240 days a year; evening milk may be held cold[onaf-sheet] |
| Kid or lamb rennet paste | Rennet in paste form, from kid or lamb[onaf-sheet] |
| Salt | Brine for the shaped cheeses[onaf-sheet] |
| No commercial starter culture | The sheet says acidification is left to the native microflora of the raw milk and of the biofilms on the wooden vat and tools[onaf-sheet] |
| Starter | spontaneous, from the native microflora of the raw milk and of biofilms on the wooden vat and tools; the specification does not provide for commercial starter cultures |
Total time across the recorded steps: 32 h – 2.2 days
What changes: Cold evening milk is warmed and mixed with the morning milk
Output: vat milk.
Microbes at work in this step
none added
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Provola dei Nebrodi is a pear-shaped stretched-curd cheese made from raw cow milk in the Nebrodi mountains of Sicily. No commercial starter is used. The native microflora of the raw milk and of the wooden vat and tools sours the curd for 16–24 hours, then it is stretched in hot whey, brined and hung to ripen. Made in 8 steps over 32 h – 2.2 days. The longest step, natural acidification on the tavuliere, takes 16–24 h (ONAF). Salt is up to 4 % (European Commission 2019). Lactococci and Streptococcus thermophilus and Lacticaseibacillus paracasei and Enterococcus do most of the fermenting.
| Main step | 16–24 hReported[onaf-sheet] | Natural acidification on the tavuliere |
|---|---|---|
| Temperature | 4–6 °CReported[onaf-sheet] | Hold evening milk cold, warm and mix with morning milk |
| Salt | up to 4 %Reported[eu-single-doc][onaf-sheet] | Firm in cold water and brine |
| Acidity | pH 5–5.4Reported[onaf-sheet] | Stretch in the piddiaturi and shape by hand |
Provola dei Nebrodi is soured by the native microflora of the raw milk and the wooden tools, with no commercial starter. The curd rests on a wooden table for 16–24 hours before it is stretched in hot whey.
Made from raw milk with no starter culture; the sheet says acidification is left to the native microflora, and the curd is stretched at pH 5.0–5.4. ANSES names Salmonella, enterohaemorrhagic E. coli and Listeria monocytogenes among the bacteria found in raw-milk cheeses, and advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère.
Every number is labelled with how it is known. How this atlas is made
The single document calls it one of the oldest cheeses in Sicily and cites the writings of the priest Gaetano Salomone from 1870 and 1872, a manual for the district of Mistretta. The ONAF sheet adds the historian Antonino Uccello (1980) and Giuseppe Martorana (1988), and calls the cheese an exception in Sicily, where caciocavallo is usually square, and the only Sicilian provola that is aged. Belgium opposed the application in 2019 and withdrew on 16 June 2020; Regulation (EU) 2020/1319 of 22 September 2020 then registered the name.
