Provola silana facts for kids
Quick facts for kids Provola silana) |
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| Country of origin | Italy |
| Region | Calabria |
| Source of milk | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
| Texture | Semi hard |
| Certification | P.A.T. |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Provola silana is a special type of cheese that comes from the Sila area in the Calabria region of Italy. It's a traditional cheese, meaning it has been made in this area for a very long time.
Contents
What is Provola Silana Cheese?
Provola Silana is a semi-hard cheese. This means it's not super soft like cream cheese, but also not rock-hard like some aged cheeses. It's made from cow's milk. The cows live in the Sila mountains, which helps give the milk its unique flavor.
Shape and Look
This cheese has a special shape! It's usually oval or shaped like a cone with the top cut off (a "truncated cone"). It has a thin, smooth outer skin, called a crust, which is yellow. Inside, the cheese is mostly smooth. It can be white or light yellow, with small holes that get darker yellow towards the center.
Where it's Made
Provola Silana is made high up in the Sila mountains. This area is between 900 and 1400 meters (about 3,000 to 4,600 feet) above sea level. It's produced in parts of the Cosenza, Crotone, and Catanzaro provinces. Some of the towns where it's made include San Giovanni in Fiore and Spezzano della Sila.
How Provola Silana is Made
Making Provola Silana involves several steps, using old traditional methods.
Milk Preparation
First, fresh cow's milk is collected and filtered. Then, something called rennet is added to the milk. Rennet helps the milk thicken and form a solid mass, like a jelly. This process is called coagulation, and it happens at about 37°C (98.6°F).
Forming the Curd
Once the milk has turned into a firm jelly, it's broken into small pieces. These pieces are called curd. The curd is then heated to a higher temperature, around 40-45°C (104-113°F). While heating, the curd is stirred. This helps remove extra water from it.
Shaping and Resting
After stirring, the curd settles at the bottom. It is then taken out and left to rest for a few days. This resting period is important for the cheese's flavor and texture. Finally, the cheese is "spun" or stretched into its final oval or cone shape. The newly shaped cheeses are then put into cold water. This helps them become firm and ready to enjoy!
See also
In Spanish: Provola silana para niños
