Aged Calabrian provola is a raw cow’s milk cheese with cooked or semi-cooked stretched curd that is matured. It usually resembles a flattened sphere weighing approximately 1 kg.
MAIN FEATURES
Production: handmade and consumed after a short maturation, generally 13 to 15 days, to retain its characteristic freshness.
Shape: typically truncated-conical or pear-shaped, often tied with string or packed in netting.
Origin: renowned areas include the Sila plateau and Sibari, using fresh milk from local pastures.
SERVING
Plain: ideal alone or with Calabrian cured meats such as ’nduja or soppressata.
Cooked: its excellent melting properties make it ideal for baked pasta or grilling for a stretchy texture.
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