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is a variety of
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
typical of the Sila area in the region of
Calabria , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...
in
Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical re ...
.


Characteristics

Provola Silana is a semi-hard stretched curd cheese obtained thanks to the processing of
cow Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus ''Bos''. Adult females are referred to as cows and adult ma ...
's
milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...
, coming from the various cattle breeds raised in the area and is distinguished by its typical shape defined as oval or truncated cone. It has a thin and very homogeneous crust, rather smooth and with a yellow color. Internally the texture is homogeneous to compact, with white or very light yellow holes that become more intense as the inside of the cheese is reached. It is produced following the ancient processing methods within the territory surrounding the Sila mountains - between 900 and 1400 meters above sea level - between the provinces of
Cosenza Cosenza (; local dialect: ''Cusenza'', ) is a city in Calabria, Italy. The city centre has a population of approximately 70,000; the urban area counts more than 200,000 inhabitants. It is the capital of the Province of Cosenza, which has a populati ...
,
Crotone Crotone (, ; nap, label= Crotonese, Cutrone or ) is a city and ''comune'' in Calabria, Italy. Founded as the Achaean colony of Kroton ( grc, Κρότων or ; la, Crotona) in Magna Graecia, it was known as Cotrone from the Middle Ages until ...
and
Catanzaro Catanzaro (, or ; scn, label= Catanzarese, Catanzaru ; , or , ''Katastaríoi Lokrói''; ; la, Catacium), also known as the "City of the two Seas", is an Italian city of 86,183 inhabitants (2020), the capital of the Calabria region and of its p ...
, and more precisely between the municipalities of
San Giovanni in Fiore San Giovanni in Fiore (; nap, label= Calabrian, Sangiuvanni ) is a town and ''comune'' in the province of Cosenza in the Calabria region of southern Italy. The town originates from the Florense Abbey, built here by the Calabrian monk Joachim of ...
,
Pedace Pedace is a ''frazione'' in the ''comune'' of Casali del Manco, in the province of Cosenza, Calabria, southern Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is ...
, Spezzano della Sila,
Longobucco Longobucco is a town and ''comune'' in the province of Cosenza, in the Calabria region of southern Italy. Longobucco is one of the main municipalities of the Sila National Park and in terms of its territory is one of the largest in Calabria. It ...
,
Serra Pedace Serra Pedace is a frazione of the ''comune'' of Casali del Manco in the province of Cosenza, Calabria, southern Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is ...
and
Castelsilano Castelsilano is a ''comune'' and town with a population of 1034 people in the province of Crotone, in Calabria, Italy. History Castelsilano was founded in 1685 when Scipione Rota, Prince of Acherontia, decided on the construction of a fortified s ...
.


Preparation

Freshly milked raw milk is filtered and rennet is added. It is then coagulated at a temperature of about 37 °C. Once firm, the clot is broken in order to obtain six small granules and the curd is heated up to 40-45 °C. After heating, the curd is kept stirred to favor dehydration and is left to settle on the bottom. At this point the curd is extracted, left to rest for a few days and then spun: the forms thus obtained are finally immersed in cold water to favor their firming.


See also

*
List of Italian cheeses :''This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it.'' This is an article of Italian cheeses. Italy is the country with the highest variety of cheeses in the world, with over 2500 tradit ...
*
Cuisine of Calabria , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...
*
List of Italian dishes This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancien ...


References

Cuisine of Calabria Cheese Italian cheeses {{Cheese-stub