Provola silana

Provola Silana is a traditional Italian cheese originating from the Silano Plateau, a geographical area in the Calabria region of southern Italy. It is a type of pasta filata cheese, a family of Italian cheeses that are stretched and kneaded during production.

History

The production of Provola Silana dates back to ancient times, with the first documented references to this cheese appearing in historical texts from the 17th century. The cheese is deeply rooted in the pastoral traditions of the Silano Plateau, where local shepherds have been producing it for centuries.

Production

Provola Silana is made from cow's milk, although it can also be made from a mixture of cow's and sheep's milk. The milk is heated and rennet is added to cause coagulation. The curd is then cut, heated, and stretched to create the characteristic pasta filata texture. The cheese is then shaped into its distinctive pear shape and left to mature for a period of time that can vary from a few days to several months.

Characteristics

Provola Silana is a semi-hard cheese with a smooth, thin rind that is straw-yellow in color. The interior of the cheese is white or pale yellow, with a dense texture and a few small holes. It has a delicate, slightly sweet flavor that becomes more pronounced with aging.

Uses

Provola Silana can be eaten on its own or used in a variety of dishes. It is often used in traditional Calabrian recipes, such as pasta dishes, risotto, and pizza. It can also be melted and used as a topping for bread or vegetables.

Recognition

In 2003, Provola Silana was granted Protected Geographical Indication (PGI) status by the European Union, recognizing its unique characteristics and its deep ties to the Silano Plateau.

See also

• List of Italian cheeses
• List of stretch-cured cheeses