Andy Montoya
Provolone is an Italian semi-hard cheese made from pasteurized cow's milk. It is a pulled or stretched-curd cheese, first made in southern Italy, but now also made in other parts of Italy, the United States, and South America. The cheese gets its name, which means large provola, from when a larger variant of the cheese provola was created in the 19th century. Provolone is typically aged for several months to a year, with younger provolone being aged for less than three or four months, and aged provolone being classified as either provolone dolce or provolone piccante. The cheese is often hung to dry and age, and its characteristic shapes are created by the sturdy web of ropes that hold the cheese together.
| Characteristics | Values |
|---|---|
| Origin | Basilicata region, southern Italy |
| Type of Cheese | Semi-hard, "pulled" or "stretched-curd" cheese |
| Milk | Cow's milk |
| Rennet | Calf's rennet |
| Texture | Springy, elastic, smooth, cuts without crumbling |
| Shape | Pear, sausage, or cone; also cylindrical |
| Size | 10 to 15 cm long |
| Colour | Light |
| Flavour | Mellow, complex, nutty, spicy, tangy, bold |
| Preservation | Brine, wax, oil |
| Aging | Minimum of several months, up to a year or more |
| Variants | Provolone Dolce, Provolone Piccante |
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What You'll Learn
Curdling and stretching the curd
Provolone is a pulled or stretched-curd cheese, which means that the curds are pulled and stretched before being worked into their final shape, rather than simply being piled into moulds. This stretching method creates a cheese that retains a bit of bounce even when aged for long periods of time.
To make provolone, start by heating fresh cow's milk to around 37-39°C (98-102°F) to allow it to curdle and break into small pieces, separating the curds from the whey. The curds are then drained and cooked at 48-52°C (118-125°F) for 5 to 8 hours. Large blocks of curd are cut, depending on the size of the desired provolone.
The curds are then submerged in a bath of hot water (175-180°F) until they float to the top. They are then removed from the water, mixed together, and kneaded until they develop a stretchy, elastic, stringy texture. The final form can be made by pulling and stretching the curd in the tub, forcing it from the top down inside the opening formed at the top. Finally, close off the top and seal the opening in very hot water, then pinch and twist this off. The final form is done here by shaping the form into a cylinder and then rolling back and forth on the draining table until a good smooth cylinder is formed.
The cheese is then soaked in a brine for 2-12 hours and dried for a day or two before being moved to a cave or cellar to age. The cheese is hung to ensure even drying and ageing, and caution should be taken to keep the surface from drying out and cracking.
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Shaping and moulding
During the stretching phase, the curds are submerged in hot water, typically heated to a temperature range of 175-180°F (79-82°C). The curds are then removed from the water, mixed, and kneaded until they develop a stretchy and stringy texture. This stage requires skill and precision to attain the desired elasticity and smoothness.
After stretching and kneading, the cheese is shaped into its final form. This can be done by using a variety of methods, including moulds or by hand. The cheese is typically formed into a cylinder or pear shape, a traditional and recognisable shape for provolone. The cheese is then placed into a tall cylindrical container and immersed in hot whey to maintain its shape.
To further shape and mould the cheese, it is often hung using ropes or cords. These ropes are tied securely around the cheese, allowing it to be hung during the drying and ageing processes. This hanging technique ensures even drying and ageing throughout the cheese. The ropes also create the characteristic sturdy web pattern that is typical of provolone cheeses.
Additionally, provolone cheese may undergo a brining process, where it is soaked in a saturated brine solution for several hours. This step helps to season the cheese and control moisture levels. After brining, the cheese is dried thoroughly to prevent surface cracking. This drying process can take a day or two, after which the cheese is moved to a suitable environment for ageing, such as a cave or a cellar.
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Soaking in brine
Soaking the cheese in brine is an essential step in the production of provolone. This step ensures the cheese develops its characteristic flavour and texture. The brine solution is made by dissolving salt in water. The ratio of salt to water varies, but a common ratio is 2 pounds of salt to 1 gallon of water. The brine should be chilled before adding the cheese.
Once the cheese is ready, it is carefully placed into the brine and left to soak. The duration of the soaking varies, but it typically ranges from 2 to 12 hours. During this time, the cheese absorbs the right amount of salt, which not only enhances its flavour but also helps to preserve it. The brine solution also encourages the development of a firm texture in the cheese.
After the allotted time, the cheese is removed from the brine and carefully dried. This drying process is crucial, as it helps to prevent the surface of the cheese from drying out and cracking. Once dried, the cheese is then wrapped in a protective layer, such as wax or plastic, to further safeguard it from unwanted moulds and environmental damage.
The brine soaking step is a delicate and precise process that requires careful monitoring to ensure the cheese absorbs the right amount of salt without becoming overly salty or dry. It is a key factor in determining the final taste and texture of the provolone cheese.
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Waxing and ageing
After the cheese has been stretched, shaped, and soaked in brine, it is then dipped in wax to seal and protect it from mould. The cheese is then hung to age. The length of time varies, with Provolone Dolce being cured for less than three months, and Provolone Piccante aged for several months to a few years. During this time, the cheese will dry out and crack, and its flavour will become spicier and more complex.
The ageing process can take place in a cellar or refrigerator, and the cheese may be cold-smoked before hanging. The ageing time will determine the final texture and flavour of the cheese. Young provolone, aged for less than four months, will have a semi-firm, pliable texture and a mild, nutty flavour. As the cheese ages, it becomes drier and firmer, with a sharp, tangy flavour.
The wax coating helps to preserve the cheese during ageing, preventing spoilage and mould growth. It also helps the cheese retain moisture, which affects the texture and flavour. The wax is typically food-grade paraffin wax, which is safe for consumption and effective at creating a moisture barrier.
The ageing process involves several factors that affect the final product. The temperature and humidity of the ageing room, the type of wax used, and the length of time all play a role in developing the cheese's texture and flavour. A longer ageing time results in a drier, firmer cheese with a more intense flavour.
The wax coating also allows the cheese to breathe, which is crucial for the ageing process. The wax is permeable, allowing some moisture to escape, and oxygen to enter, facilitating the growth of beneficial bacteria and enzymes that contribute to the cheese's unique characteristics.
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Smoking
The original provolone cheese is from Italy, specifically the Lombardy and Veneto regions, and it has a long history dating back to the early 1800s. It is traditionally made by pulling and stretching the curds to test for the proper consistency. The name "Provolone" is derived from the Italian word "provare", which means "to prove" or "to test".
Today, the smoking process for provolone cheese has evolved to include different types of wood chips and smoking techniques, and the final product comes in various forms, including sliced, shredded, or whole blocks. When it comes to storing smoked provolone cheese, it should be kept in the refrigerator at all times, and it is best to store it in its original packaging or wrapped tightly in plastic wrap to prevent it from drying out and to maintain its freshness and flavour.
Smoked provolone is a versatile cheese that can be used in a variety of dishes, including sandwiches, Paninis, pasta, macaroni and cheese, salads, burgers, pizza, egg dishes, and stuffed mushrooms. It pairs well with a variety of drinks, such as a Bloody Mary, Sauvignon Blanc, Chardonnay, Pinot Noir, Zinfandel, Merlot, and wheat beer.
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Frequently asked questions
Provolone is an Italian semi-hard cheese made from pasteurized cow's milk. It is a pulled or stretched-curd cheese that is typically aged for several months.
Original provolone cheese is made by first heating fresh cow's milk and adding rennet to form curds. The curds are then heated, drained, and cooked again before being cut into large blocks. These blocks are then stretched and shaped by hand, placed into molds, and cooled. The cheese is then dipped in wax and aged in a cellar or refrigerator until it is ready to be eaten.
Provolone and mozzarella are both Italian cheeses that belong to the pasta filata family, but they have different textures and uses. Provolone is a semi-hard cheese, while mozzarella is semi-soft. Mozzarella is more easily melted, making it better for pizza and pasta sauces. Provolone, on the other hand, is better suited for sandwiches and cheese boards.
Provolone cheese can be aged for varying lengths of time depending on the desired outcome. Young provolone is aged for less than three to four months, resulting in a semi-firm, pliable cheese with a mild, nutty flavor. Aged provolone, or provolone piccante, is typically aged from six to twelve months or longer, resulting in a drier, firmer, and sharper-tasting cheese.
In Italy, provolone is commonly served on sandwiches or as a table cheese. It is often paired with crusty bread, olives, cured meats such as salami and prosciutto, and a full-bodied red wine.
