The provola ragusana is a semi hard trickling paste cheese. It is made with milk of different breed cows, among whom there is the modicana breed, an autochthon breed of cows which feed in the interior of Iblei table-lands. The production starts with the coagulation of the milk with kid or veal rennet at the temperature of 36-38 °C.
| Typology |
Semi hard trickling paste cheese, made by raw cow milk |
| Production site |
Ragusa
|
| Ingredients |
Raw cow milk, liquid curd, ferments, salt |
| Shape |
Pear-shaped
|
| Taste |
Fresh and delicate
|
| Crust |
Smooth, thin, old yellow coloured |
| Colour |
Straw - yellow |
| Paste |
Compact |
| Values |
364 Kcal per 100 gr. |
|
Provola ragusana gr. 600 
