Provola La Cava

€6.50

Tax included

It is recognised by its characteristic string-like shape, with the head to which the cord is tied for ageing.

Ingredients: pasteurised cow's MILK, rennet, salt

Milk origin: Italy

grammatura a scelta

Last items in stock

For 50 years in Randazzo, La Cava Dairy has existed, born from the passion and insights of Carmelo; it is in this rich and fertile territory, crossroads of three major cities – Catania, Messina, Enna – and three protected parks – the Etna Park, the Nebrodi Park, and the Alcantara River Park – that the knowledge of shepherds and local small producers is enriched by technical expertise and technological innovation in the dairy sector.

In 1970, Carmelo La Cava, coming from two generations of cheesemakers, arrived in Randazzo from Montalbano Elicona with a goal: to create a dairy combining his knowledge with the skills of the local workforce. His foresight and perseverance, together with his wife and children, ensured that despite difficulties – including a lava flow that nearly destroyed the dairy's foundations – that project became a reality.

Today, La Cava is a certified company committed to producing without harming the environment, thanks to the contribution of the new generation and its close connection to the territory.

Among its principles is respect for artisanal craftsmanship and the rhythms of nature; they work closely with farmers to ensure the welfare and health of the animals and implement good practices for recycling used materials. They prefer non-intensive farming and select only the best milk, subjected to laboratory tests and analyses.

They deliberately use only pasteurised milk and have succeeded in isolating the native Etna strains of lactic bacteria with which they create their canestrati cheeses.

The location itself is an integral part of the supply chain. The cheeses produced bear the mark of the Etna soil where the animals graze freely every day. The special characteristics due to the presence of three protected parks, combined with the knowledge passed down by local cheesemakers and farmers, create cheeses with an unparalleled flavour.