Randy Chandler
Provolone is a semi-hard Italian cheese with a tangy and sharp flavour. It is made from cow's milk or a mixture of cow and buffalo milk. The cheese is produced by heating the milk and adding rennet to form curds, which are then heated, drained, and cooked. The curds are then stretched and shaped, and the cheese is bathed in brine and hung to dry and age. The aging process gives rise to two main varieties of provolone: Provolone Dolce, which is mild and aged for two to three months, and Provolone Piccante, which has a stronger flavour and is aged for at least four months. The microbiology of provolone cheese production is crucial, as it involves the fermentation of milk by bacteria and the development of specific microorganisms that contribute to the unique flavour and texture of the cheese.
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What You'll Learn
- Provolone cheese is made from cow's milk or a mixture of cow and buffalo milk
- The milk is heated and rennet is added to form curds
- Curds are separated from whey, then kneaded and stretched
- The cheese is bathed in brine and coated in wax to prevent moulding
- It is then hung to dry and age, resulting in a semi-hard texture
Provolone cheese is made from cow's milk or a mixture of cow and buffalo milk
Provolone is an Italian semi-hard cheese with a tangy and nutty flavour. It is made from cow's milk, or a mixture of cow and buffalo milk, and is produced by allowing warm milk to curdle, breaking the curds into small pieces and separating them from the whey. The curds are then submerged in hot water until they float to the surface. They are removed, mixed, and kneaded until they develop a stretchy, stringy texture. This process of stretching the curds is what gives provolone its classification as a 'pasta filata' or 'stretched-curd' cheese.
The cheese is then soaked in brine before being wrapped in wax or plastic and left to age. The ageing process can last from several months to a year or more, and the longer the cheese is aged, the drier and firmer it becomes. The ageing process also affects the flavour, with younger provolone having a mild, nutty, or buttery taste, while older provolone is sharper and tangier.
The two main varieties of provolone are Provolone Dolce and Provolone Piccante, with the former being aged for two to three months and the latter for at least four months. Provolone Dolce is made from calf's rennet and has a sweet and mild flavour, while Provolone Piccante is made from goat or lamb's rennet and has a sharp and tangy flavour.
Provolone is often enjoyed as a table cheese, served on its own or with bread, crackers, or fruit. It is also commonly used for melting and is therefore suitable for use in sandwiches, burgers, pizzas, and Italian dishes such as lasagne and baked pasta.
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The milk is heated and rennet is added to form curds
Provolone cheese is made from cow's milk or a mixture of cow and buffalo milk. To make provolone, the milk is heated and rennet is added to form curds. The mixture is heated to 37-39°C (98-102°F). This temperature range is crucial for the formation of curds. At this temperature, the mixture is maintained for 5 to 8 hours to ensure the curds develop the right consistency. The curds are then broken up, drained, and cooked at a higher temperature of 48-52°C (118-125°F). This cooking process further strengthens the curds, preparing them for the next step.
The cooked curds are then cut into large blocks, depending on the desired size of the provolone cheese. These blocks are now ready for the stretching process, which is a distinctive feature of provolone cheese production. The stretching step is crucial to achieving the desired texture and springiness of the final product. After stretching, the curds are shaped by hand or placed into moulds. This shaping process allows for the creative and characteristic shapes that provolone cheese often exhibits.
The shaped curds are then cooled and immersed in a lightly salted brine solution. This brining process not only enhances the flavour but also helps to regulate the moisture content of the cheese. Expert cheesemakers then hand-tie the cheese securely, ensuring it is ready for the next step of the ageing process. The full forms are then dipped in a light wax bath to protect them from unwanted moulds.
The ageing process is where the provolone cheese develops its distinctive flavour and texture. The cheese is hung to ensure even drying and ageing, with the ropes used to hang the cheese also contributing to its characteristic shape. The ageing duration varies depending on the desired variety of provolone. Provolone Dolce, the milder version, is typically aged for two to three months, resulting in a semi-soft and smooth cheese. On the other hand, Provolone Piccante, the sharper variety, undergoes a longer ageing process of at least four months, and often longer, to develop its bold flavour and firmer texture.
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Curds are separated from whey, then kneaded and stretched
Provolone is a semi-hard Italian cheese with a rich, tangy flavour. It is made from cow's milk or a mixture of cow's and buffalo milk. The process of making provolone is intricate and requires care and skill at every step of production.
Once the curds and whey have been separated, the curds are kneaded and stretched while still hot. This step is crucial in achieving the springy, never-rubbery texture that provolone is known for. The curds are then mixed with heated whey and kneaded to a smooth, semi-soft consistency. This consistency is essential for the next step, where skilled workers weave and shape the uncured cheese into tightly woven rondures, removing any remaining air bubbles to create an even and flawless texture.
After the curds have been shaped, they are cut into large blocks, depending on the size of the desired provolone. These blocks are then ready to be stretched and placed into moulds and/or shaped by hand. The resulting forms are then cooled and bathed in a lightly salted brine solution. The brine step is important as it seasons the cheese and regulates moisture levels, influencing the drying and ageing process.
Once the cheese has been brined, it is hung in strings to rest and mature. The hanging process is facilitated by hand-tying the cheese so that it can be securely hung. The cheese is then aged until the cheesemaker deems it ready. The length of ageing varies depending on the desired variety of provolone, with Provolone Dolce aged for two to three months and Provolone Piccante aged for at least four months, and often much longer.
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The cheese is bathed in brine and coated in wax to prevent moulding
Provolone is an Italian semi-hard cheese with a sharp and tangy flavour. It is made from cow's milk and is aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante. The Piccante variety is aged for a minimum of four months and has a very sharp taste, while the Dolce variety is milder and is aged for two to three months.
During the production of provolone, the cheese is bathed in brine and coated in wax to prevent moulding. This process is common in cheese production and helps to preserve the cheese. The brine bath, made with vinegar or salt, is used to clean and remove mould from the cheese before coating. After the cheese has been cleaned, it is coated in wax, which acts as a seal to prevent mould and bacteria from growing and keeps the cheese fresh.
Cheese wax comes in various colours, including red, yellow, and black, but the colour does not affect the composition or flavour of the cheese. The wax is typically applied by brushing or dipping, and two to three coats are necessary to ensure the cheese is completely sealed. The wax should be hot enough to kill any surface bacteria and prevent mould growth.
Once the cheese is coated in wax, it is stored in a cool, dry place with proper moisture levels, avoiding direct sunlight and other environmental hazards. The ideal temperature and moisture conditions vary depending on the type of cheese. It is important to regularly check the waxed cheese for mould growth and rotate it if necessary. When the cheese is ready to be consumed, the wax coating is removed, and the cheese is stored in the refrigerator to prevent mould growth.
Overall, the process of bathing the cheese in brine and coating it in wax is crucial to prevent moulding and preserve the quality and flavour of the provolone cheese during the ageing process.
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It is then hung to dry and age, resulting in a semi-hard texture
Once the curds have been cut and separated, the process of drying and ageing begins. The curd is kneaded and stretched while still hot and then bathed in brine. The cheese is then hung to dry and age, resulting in a semi-hard texture. This is a crucial step in the production of provolone, as it ensures even drying and ageing. The cheese is hung in strings to rest and mature, with ropes used to secure the cheese and create its characteristic shapes. The ropes also help to collect the cheese's natural oils, which will drip out as it ages and dries.
The length of time that provolone is aged will determine its final texture and flavour. Young provolone, aged for less than three or four months, has a semi-firm, pliable texture and a mild, nutty flavour. As the cheese ages, it becomes drier and firmer, with a stronger flavour. Provolone Dolce, the younger and milder version of the cheese, is typically aged for two to three months. It has a pale yellow colour and a mild, creamy, slightly sweet flavour. On the other hand, Provolone Piccante is the more mature and sharp-tasting version, aged for at least four months but often longer. It has a firmer and less pliable texture than the younger provolone.
The ageing process can last up to several years for Piccante, resulting in a cheese with a bold taste that burns and tingles on the tongue. The lengthy ageing process also allows the cheese to develop its characteristic spicy and funky aroma. The final texture of the aged provolone is semi-hard, with a smooth and creamy mouthfeel. This unique texture and flavour profile make provolone a versatile cheese that can be used in a variety of dishes, from grilled sandwiches to baked pasta and casseroles. It is also commonly enjoyed as a table cheese, served on its own or with bread, crackers, or fruit.
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