Randy Chandler
Provolone is a semi-hard Italian cheese made from cow's milk. It is a stretched-curd cheese, first made in southern Italy, that has a light colour and a mellow, smooth flavour. The process of making provolone involves heating milk and adding rennet to form curds, which are then heated, drained, cooked, and cut into large blocks. These curds are then stretched and shaped, before being soaked in brine and wrapped in wax or plastic rind to age. The ageing process can vary, resulting in different types of provolone with distinct flavours and textures.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-hard, "pulled" cheese |
| Region | Originated in the Campania region, near Vesuvius, now produced in northwestern Italy, particularly the city of Cremona |
| Ingredients | Pasteurized cow's milk, calf's rennet, goat or lamb's rennet |
| Process | Milk is heated to 97-98/102 °F, rennet is added, curds are formed, broken up, drained, cooked, stretched, and submerged in hot water, then removed, mixed, and kneaded. The cheese is then soaked in brine, wrapped in wax or plastic, and aged in a cellar or refrigerator |
| Aging Time | Minimum of 2-3 months for provolone dolce, 4 months for provolone piccante, and up to several years |
| Taste | Provolone dolce: sweet, mild, nutty, buttery. Provolone piccante: sharp, tangy, spicy, funky |
| Texture | Semi-firm, smooth, creamy when young; becomes drier and firmer with age |
| Shape | Pear, sausage, or cone, typically bound with ropes |
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What You'll Learn
Provolone is a semi-hard, Italian, stretched-curd cheese
Provolone is a semi-hard Italian cheese, typically made from cow's milk. It is a stretched-curd (pasta filata) cheese, first made in southern Italy, in the Campania region near Vesuvius. It is now also made in other parts of Italy, particularly in the city of Cremona, and in the United States.
Provolone is made by heating fresh cow's milk to around 97°F to 102°F. Rennet is then added to form curds, which are broken up, drained, and cooked at 118°F to 125°F for 5 to 8 hours. The curds are then cut into large blocks, depending on the desired size of the provolone. The blocks are then submerged in a bath of hot water until they float to the top. They are removed from the water, mixed together, and kneaded until they become stretchy and stringy. This is the key step that gives provolone its characteristic elastic texture.
The cheese is then stretched and shaped into its final form, typically pear-shaped or cylindrical, and placed in a mould or shaped by hand. It is then cooled and bathed in a lightly salted brine to encourage the development of its final flavour. The cheese is then wrapped in a wax or plastic rind to protect it from moulds and left to age in a cellar or refrigerator. The ageing process can vary depending on the desired type of provolone, with provolone dolce aged for two to three months, and provolone piccante aged for four months to a year or more.
Provolone's flavour profile ranges from mild and sweet to sharp and pungent, depending on the moisture and ageing time. Young provolone, aged for less than three to four months, has a semi-firm, pliable texture with a smooth, creamy mouthfeel. As provolone ages, it becomes drier and firmer, with a sharper, tangier taste. Provolone is often served on sandwiches or as a table cheese, paired with crusty bread, olives, cured meats, and full-bodied red wine.
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It is made from pasteurized cow's milk
Provolone is a semi-hard cheese made from pasteurized cow's milk. It is a traditional Italian cheese, first made in southern Italy, but now also made in other parts of Italy and in the United States. Provolone is an aged pasta filata ('stretched-curd') cheese. The process begins by allowing warm cow's milk to curdle, which breaks the curds into small pieces and separates them from the whey. The curds are then submerged in a bath of hot water until they float to the top.
Once the curds have been removed from the water, they are mixed together and kneaded until they develop a stretchy, stringy texture. This is a key step in the process, ensuring that the final product has a springy, yet never rubbery texture. The cheese is then shaped by hand or placed into moulds. The resulting forms are then cooled down and bathed in a lightly salted brine. Expert cheesemakers then hand-tie the product so that it can be securely hung.
The full forms are then dipped in a light bath of wax to protect them from any bad moulds. The cheese is then aged until the cheesemaker deems it ready. A Provolone Dolce, a sweet variety of provolone, is cured for less than three months, while a Provolone Piccante, a sharp and tangy variety, is aged for several months to a year. During the ageing process, the cheese is hung to ensure even drying and ageing.
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Curds are separated from whey, submerged in hot water, then kneaded
Once the curds have formed, they are separated from the whey and cut into 1" slabs. These curds are then submerged in hot water or whey (175-180°F/79-82°C) until they float to the top. This temperature range is important for the stretching phase. A simple test to check if the curds are ready is to cut a small piece and immerse it in hot water or whey (185°F/85°C); if the curd stretches, it is ready. The curds are then removed from the water, mixed together, and kneaded until they develop a stretchy, stringy texture. This kneading process is crucial to achieving the characteristic elastic texture of provolone.
During the kneading process, the curds are stretched and pulled to develop their elasticity. The cheese maker may use their hands or a machine to knead and stretch the curds, ensuring an even and consistent texture. This step also helps to expel any remaining whey from the curds, creating a drier and more cohesive mass. After this, the cheese is shaped and moulded, often with the help of ropes or cords, to give it its distinctive form.
The stretching and kneading of the curds is a delicate process that requires skill and experience. The temperature of the water, the timing, and the amount of stretching and kneading all play a role in determining the final texture and flavour of the provolone cheese. Too much heat or over-kneading can result in a rubbery or tough texture, while insufficient stretching can lead to a crumbly or dry cheese.
After the curds have been sufficiently stretched and kneaded, they are ready for the next steps in the cheese-making process, which include shaping, brining, drying, and ageing. The brine bath helps to preserve the cheese and enhance its flavour, while the drying and ageing processes contribute to the development of its characteristic texture and flavour profile.
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The cheese is then soaked in brine, wrapped in wax or plastic, and left to age
After the cheese has been stretched, shaped, and cooled, it is soaked in brine. This process usually takes around 12 hours, although some recipes suggest a shorter brine time of 2 hours. The brine is made with a large amount of salt dissolved in water. After soaking, the cheese is dried for a day or two.
Once dry, the cheese is wrapped in wax or plastic. This protects the cheese from moulds and helps to seal in its natural oils as it ages. The wax or plastic is tied with a cord, which is used to hang the cheese in a ripening area such as a cellar or refrigerator.
The cheese is then left to age for several months or years, depending on the desired type and flavour of the cheese. Young provolone is aged for less than three or four months and has a semi-firm, pliable texture. Provolone dolce is aged for two to three months and has a sweet, mild taste. Provolone piccante is aged for a minimum of four months, sometimes up to a year, and has a sharp, tangy flavour.
During the ageing process, provolone should be hung to ensure even drying and ageing. Caution should be taken to prevent the surface of the cheese from drying out and cracking.
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There are two types: provolone dolce and provolone piccante
Provolone is an Italian semi-hard cheese made from cow's milk. It is a stretched-curd cheese, first made in southern Italy, but now also made in other parts of Italy and in the United States. The cheese is typically pear-shaped and ranges from mild and sweet to sharp and pungent, depending on the final moisture and ageing time.
Provolone piccante, on the other hand, is typically made from goat or lamb's rennet and is aged for four months to a year. It has a sharp, tangy flavour that comes from the enzymes used during production. Provolone piccante is made in a similar way to provolone dolce, but it is aged for a longer period and uses goat or lamb's rennet instead of calf's rennet.
Both types of provolone can be hung to ensure even drying and ageing. Young provolone is aged for less than three or four months, resulting in a semi-firm, pliable cheese with a smooth, creamy texture and a mild, nutty flavour. As provolone ages, it becomes drier and firmer.
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Frequently asked questions
Provolone is an Italian semi-hard cheese made from pasteurized cow's milk. It is a pulled, stretched-curd cheese that belongs to the pasta filata family.
First, warm cow's milk is allowed to curdle and separate into curds and whey. The curds are then submerged in a bath of hot water until they float to the top. They are then removed, mixed, and kneaded until stretchy and stringy. The cheese is then soaked in brine and wrapped in a wax or plastic rind before being left to age.
Provolone cheese is typically aged for a minimum of two to four months. However, some varieties, like provolone piccante, can be aged for up to several years.
The taste of provolone cheese can vary depending on the aging process. Young provolone has a mild, nutty, and creamy flavour, while aged provolone develops a sharper, tangier, and funkier taste.
Provolone is commonly used in Italian delis and is often served on sandwiches or as a table cheese. It pairs well with crusty bread, olives, cured meats, and full-bodied red wine.
