Made in Sicily. Comes vacuum-sealed.
Ingredients: cow milk, rennet, salt.
More rounded than the 'standard' provola, it looks like a pear. It is produced in the Madonie. A rich area in Sicily, with mountains but close to the sea. In the province of Palermo.
Raw and whole milk, it is warm up at 37-38 degrees in a typical wooden recipient. Then sheep rennet it is added.
It cures on pieces of wood. The 'pear' shape it is made and then two provolas together are tied up together and they cure for 10-15 days. It is cured in open and fresh environment. It is cured in total for 3 months.
The curd is compact, with a delicate taste and elastic.