Provola silana is a variety of cheese typical of the Sila area, in the Calabria region of Italy.
Provola silana is a semi-hard pasta filata ('stretched-curd') cheese obtained thanks to the processing of cow's milk coming from the various cattle breeds raised in the area.
Internally the texture is homogeneous to compact, with white or very light yellow holes that become more intense as the inside of the cheese is reached.
It is produced following the ancient processing methods within the territory surrounding the Sila mountainst between the comuni (municipalities) of San Giovanni in Fiore, Pedace, Spezzano della Sila, Longobucco, Serra Pedace and Castelsilano, in the provinces of Cosenza, Crotone and Catanzaro.
At this point the curd is extracted, left to rest for a few days and then spun; the forms thus obtained are finally immersed in cold water to favor their firming.