Provola of the Madonie is produced in Sicily, in several areas of the Madonie mountains, S. Mauro Castelverde, Gangi, Collesano, Caltavuturo, Scillato, Polizzi Generosa, Petralia Sottana and Petralia Soprana, Alimena, Blufi, Bompietro, Gratteri, Castelbuono, Geraci Siculo, Pollina and Castellana Sicula.

It is a stretched curd cheese, small in size with a short neck and a head shaped like a ball, it has a thin crust of straw yellow color. The paste is pale bluish white, the texture is soft and compact. The flavor is sweet and delicate. There is also a slightly smoked version. Is still made with the old cheese-making techniques handed down from father to son. 

The process is done by taking the raw and whole milk, is heated in a wood cask and then add rennet ovine paste. Once reached the desired density, it breaks into small and let stand, pouring hot water or hot whey, after it is put out to dry on a plank of wood and cut into thin slices that are placed in the tina and washed with water. Subsequently it performs the spinning of the dough, handling it with the hands and with the aid of a stick. At the end is left to mature for a few days, and then matures in ventilated and very fresh where the cheese is hung to "horse" throughout the period of ripening is about 10-30 days.