PROVOLA

Traditional, creamery, stretched, curd cheese made from pasteurised whole cow's milk. It is smooth and shiny, traditionally made in a moneybag shape.\ It is rubbery, with a stringy texture and is drier than mozzarella. Sold young, within two or three days of making, it has a bland, milky taste. The smoked version is more popular than the plain and is often used in pasta dishes. It is also served with ham, mushrooms or vegetables.