Type: string cheese.
Production area: The entire territory of the province of Ragusa and the towns of Noto, Palazzolo Acreide and Rosolini in the Syracuse area. Main lines of production technology: Species / breed: Cow;
Raw material: Whole milk, raw; Microflora: Natural; Rennet paste lamb and / or kid; Feeder system Preval: natural pastures of the Hyblean Plateau, rich in wild and also cultivated pastures in the stable integration of forages and concentrates in quantities varying from season to forage. The provola Ragusa is produced using traditional techniques. The milk coagulates in one or two milkings in a wooden tina at 34 degrees.
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