Provola Calabrese di Spilinga

Spun-paste cow's milk cheese from Spilinga, Calabria — the same small town that gave the world the 'Nduja. Made from pasteurised EU cow's milk, hand-spun in the traditional pasta filata method by Salumificio Monteporo, brined for three days. Smooth, bright yellow rind, homogeneous solid paste. Nutty, buttery, magnificently suited to melting.

Spilinga is a small town in the province of Vibo Valentia, on the hills above the Tyrrhenian coast of Calabria. It is best known as the birthplace of the 'Nduja — the spreadable, fiery salami that has conquered every serious cheese and charcuterie board in Europe. What is less often said is that Spilinga is also where some of Calabria's finest Provola is produced, and that the two products, from the same territory and the same tradition, belong together on the same table.

Best at room temperature for table use, or melted onto pizza, baked dishes, and pasta. Particularly remarkable paired with 'Nduja itself — two products from the same Calabrian hills. Keep refrigerated at +4°C; once cut, wrap and refrigerate.