Provola Madonie is still hand-made by the expert hands of the local cheese makers who hand down the old dairy techniques from father to son. Its size is small with a short neck and the head kneaded into a ball. Salting is performed in saturated brine.
Ageing takes place in traditional fresh and airy rooms where the cheese is hung up during the whole ageing period, which lasts approximately 10-30 days.
The territory of Madonie stands out for its natural pasture lands rich in native grasses whose aromas and fragrances can be found in the milk used in making the Provola delle Madonie.