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Cheese from Italy, Sicilia
Small stretched-curd cheeses modelled by hand into horses, cattle, deer, hens and other figures, made as gifts and for festivals. They follow the Nebrodi provola method; raw cow milk is set with lamb or kid paste rennet, the curd sours for about a day, then strips are stretched in water at 80–85 °C and shaped. The figures are firmed in cold water, brined about a day and dried in cool, airy rooms.
| Raw whole cow milk | Two successive milkings, filtered[pat-sheet][onaf-sheet] |
| Lamb or kid paste rennet | [pat-sheet] |
| Hot water | For stretching the curd[onaf-sheet] |
| Salt | As a saturated brine[pat-sheet] |
| Starter | natural microflora |
Total time across the recorded steps: 32 days – 3 months
What changes: Lamb or kid paste rennet sets raw cow milk in a wooden vat
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Small stretched-curd cheeses modelled by hand into horses, cattle, deer, hens and other figures, made as gifts and for festivals. They follow the Nebrodi provola method; raw cow milk is set with lamb or kid paste rennet, the curd sours for about a day, then strips are stretched in water at 80–85 °C and shaped. The figures are firmed in cold water, brined about a day and dried in cool, airy rooms. Made in 7 steps over 32 days – 3 months. The longest step, dry and ripen in cool, airy rooms, takes 30 days – 3 months (ONAF). Natural microflora. In Provola dei Nebrodi, made the same way up to the stretching, lactococci and Streptococcus thermophilus made up most of the lactic acid bacteria identified from the wooden vats, and Lacticaseibacillus paracasei and Enterococcus those from the ripened cheese does most of the fermenting.
| Main step | 30 days – 3 monthsReported[onaf-sheet] | Dry and ripen in cool, airy rooms |
|---|---|---|
| Temperature | 33–36 °CReported[onaf-sheet] | Set with paste rennet in a wooden vat |
The cheese is made like Nebrodi provola up to the stretching. After that the maker models the curd by hand into animal figures instead of plain balls or pears.
Made from raw milk. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese.
Every number is labelled with how it is known. How this atlas is made
Antonino Uccello recorded old cheesemakers' accounts of the old techniques, and the figures were shown at the Sicilian ethnographic exhibition in Palermo in 1892. An oral tradition says they began as an edible toy to get children used to eating cheese. In Contessa Entellina makers modelled horses, fawns and hens.
