Calabrian provola is a cow’s milk cheese made from raw milk, with cooked or semi-cooked stretched curd. It generally resembles a flattened sphere weighing approximately 800 gr. For the smoked version, it is placed in a dedicated smoking room, which gives it its characteristic woodsmoke aroma and distinctive taste. Smoking produces the typical burnt-wood aroma appreciated by lovers of aromatic flavours.
MAIN FEATURES
Production: handmade and eaten after a very short maturation, usually 2 to 5 days, to retain its characteristic freshness.
Shape: typically truncated-conical or pear-shaped, often tied with string or packed in netting.
Origin: renowned production areas include the Sila plateau and the Sibari area, using fresh milk from local pastures.
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