Frederic Melton
Provola is a stretched curd cheese from Italy, made from cow's milk. It is characterised by its cylindrical or pear shape, with a small head generally tied with string. The rind is white and the paste is compact, elastic and soft. Provola is one of the most widely used and appreciated cheeses in the world, and is often used in sandwiches, canapés and toast.
| Characteristics | Values |
|---|---|
| Type | Stretched curd |
| Milk | Cow's milk |
| Rind | White, thin, homogeneous, smooth, bright yellow |
| Shape | Cylindrical or pear |
| Consistency | Compact, elastic, soft |
| Origin | Campania, Calabria |
| Taste | Exceptional |
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What You'll Learn
- Provola is a fresh, stringy cheese made from non-skimmed cow's milk
- It originated in Campania, Italy, and is one of the best-known cheeses in the world
- Provola is characterised by its typical cylindrical or pear shape
- The rind is white and the paste is compact, elastic, and soft
- Provola is available at the delicatessen counter of all supermarkets, as well as the fresh department
Provola is a fresh, stringy cheese made from non-skimmed cow's milk
Provola is made using 100% Italian cow's milk, which is pasteurised at 72°C and then floated briefly in a brine solution for around three days. The processing is similar to that used in making mozzarella. The milk is heated and rennet is added. The curds are then cut into pieces and allowed to drain in hemp bags suspended from wooden trestles. The curds are left to "work" in the bags for one to three days.
Provola is available at the delicatessen counter of supermarkets, as well as in the fresh department, where it can be purchased whole, portioned in different weights, or even sliced to facilitate the filling of toast, sandwiches, canapés, and more. It is a popular choice for pizzas, and is undoubtedly one of the most widely used and appreciated cheeses thanks to its exceptional flavour and attributes.
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It originated in Campania, Italy, and is one of the best-known cheeses in the world
Provola is a fresh, stringy cheese made from non-skimmed cow's milk. It originated in Campania, Italy, and is one of the best-known cheeses in the world. It is characterised by its typical cylindrical or pear shape, with a small head generally tied to a noose made with string. The paste and rind are white, while the consistency is compact, elastic, and soft. It is one of the classic Calabrian cheeses and is widely used and appreciated for its exceptional flavour.
Provola is made by heating milk and adding rennet. The curds are then cut into pieces and allowed to drain in hemp bags suspended from wooden trestles. The curds are left to work in the bags for one to three days. This processing is similar to that used in making mozzarella, and the larger variant of provola is called provolone, which simply means 'large provala'. Provolone and provola are two stretched curd kinds of cheese that are part of Italian gastronomy and are appreciated for their irresistible taste. They are available at the delicatessen counter of all supermarkets, as well as in the fresh department.
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Provola is characterised by its typical cylindrical or pear shape
Provola is a stretched curd cheese characterised by its typical cylindrical or pear shape. It is made from non-skimmed cow's milk and is a fresh, stringy cheese. It is one of the classic Calabrian cheeses and is one of the most well-known cheeses in the world. It is also one of the most widely used and appreciated cheeses, thanks to its exceptional flavour and attributes.
Provola is characterised by its typical shape, which is usually cylindrical or pear-shaped, with a small head generally tied to a noose made with string. The paste is white, as is the rind, while the consistency is compact, elastic, and soft.
Provola is a type of pasta filata (spun paste) cheese, which is a traditional cheese-making technique from Southern Italy. It is similar to mozzarella in terms of processing, but it originated in Campania before mozzarella appeared in the valleys around Naples.
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The rind is white and the paste is compact, elastic, and soft
Provola is a stretched curd cheese from Italy, made from non-skimmed cow's milk. It is characterised by a typical cylindrical or pear shape, with a small head generally tied to a noose made with string. The rind is white and the paste is compact, elastic, and soft. It is a fresh, stringy cheese made throughout the year, and is similar to mozzarella. The larger variant of the same cheese is called provolone, which simply means "large provala". Provola is available at the delicatessen counter of most supermarkets, as well as in the fresh department, where it can be purchased whole, portioned in different weights, or even sliced.
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Provola is available at the delicatessen counter of all supermarkets, as well as the fresh department
Provola is a fresh, stringy cheese made from non-skimmed cow's milk. It is one of the best-known cheeses in the world, and is available at the delicatessen counter of all supermarkets, as well as the fresh department. It is characterised by its typical cylindrical or pear shape, with a small head generally tied to a noose made with string. The paste is white, as is the rind, while the consistency is compact, elastic, and soft. Provola is a classic Calabrian cheese, made using 100% Italian cow's milk, which is pasteurised at 72°C. It is then floated briefly in a brine solution for around three days. It is free from GMOs or preservatives.
Provola is one of three pasta-filata cheeses, along with provolone and mozzarella. The larger variant of provola is called provolone, which simply means 'large provala'. Provolone is more common in the United States. The processing of provola is similar to that used in making mozzarella. The milk is heated and rennet is added. The curds are then cut into pieces and allowed to drain in hemp bags suspended from wooden trestles. The curds are left to 'work' in the bags for one to three days.
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Frequently asked questions
Provola is a fresh, stringy cheese made from non-skimmed cow's milk. It is one of the classic Calabrian cheeses and is one of the most well-known cheeses in the world.
Provola is appreciated for its irresistible taste. It is said to have an exceptional flavour.
Provola is characterised by a typical cylindrical or pear shape, with a small head generally tied to a noose made with string. It has a white paste and rind, and a compact, elastic, and soft consistency.
Provola originated in Campania, Italy, and is thought to have been made before mozzarella appeared in the valleys around Naples.
