The True Identity Of Provola Cheese

Provola is a stretched-curd Italian cheese, characterised by a cylindrical or pear shape, with a small knotted head. It is typically compact, elastic, and soft, with a sweet, slightly acidic, and delicate flavour. The name 'provola' translates to 'aged mozzarella', with the suffix '-one' in Italian indicating a larger version of the root word. Provola is made from cow's milk, and is one of the oldest cheeses in Southern Italy, with historical records of its production in the 17th century.

Provola is a fresh, stringy cheese made from non-skimmed cow's milk

The process of making Provola is similar to that of Mozzarella. The milk is heated and rennet is added. The curds are then cut into pieces and left to drain in hemp bags for one to three days. The curds are then cut into strips, soaked in boiling water, and mixed to give the cheese its elasticity. The filatura is then carried out, a spinning or stretching operation that can only be done manually. The cheese-maker stretches the pieces, removing as much whey as possible. The cheeses are then cooled in cold water and immersed in brine, with the duration depending on the desired saltiness.

Provola is a versatile cheese commonly used in Naples pizzerias and pairs well with hot recipes. It can also be sliced for a cheeseboard or added to sandwiches. The taste can vary from sharp to mild and sweet, depending on the region, ingredients, and ageing time. Provola comes in smoked and plain varieties and can be found in different shapes, such as a long sausage style, a shorter bottle shape, or a larger pear shape. The ageing time for this cheese ranges from a minimum of four months to up to three years for sharper varieties.

Provola is a classic Calabrian cheese and is one of the most well-known and widely used cheeses in the world. It is made with 100% Italian cow's milk, pasteurised at 72°C, and briefly floated in a brine solution for around three days. It has a thin, homogeneous, smooth, bright yellow rind, and a solid, homogeneous paste. Provola Calabrese is perfect as an appetiser or starter, pairing well with crackers, bread, and balsamic vinegar.

Provola is a classic Calabrian cheese

Provola is typically made by heating milk and adding rennet, which causes the milk to coagulate and change from a liquid to a solid state. The curds are then cut into pieces and left to drain in hemp bags suspended from wooden trestles. After a period of "fermentation", the curds are cut into strips, soaked in boiling water, and mixed to give the cheese its elasticity. The cheese is then stretched and shaped, before being cooled and firmed in cold water. It is then immersed in brine to achieve the desired level of saltiness. Smoked Provola is hung to dry in a humid, smoke-filled room.

Provola is a very versatile cheese and can be used in a variety of dishes. It is perfect as an appetiser or starter, served with crackers, bread, and balsamic vinegar. It is also commonly used in pizzas, sandwiches, and hot recipes. When cooked, Provola becomes soft and melts, making it ideal for grilled dishes or fried dishes such as breaded cutlets.

Provola is often compared to Provolone, which is a larger variant of the same cheese. Provolone has a more intense flavour due to longer ageing and comes in different shapes, including a flask, salami, truncated cone, melon, or pear. Provola, on the other hand, typically comes in long sausage-style, bottle, or pear shapes.

Provola is pasteurised at 72°C and floated in a brine solution

Provola is a stretched-curd cheese that originated in Southern Italy and is now a classic Calabrian cheese. It is made from cow's milk, which is pasteurised at 72°C and then floated in a brine solution for around three days. This process is part of what gives Provola its exceptional flavour.

Pasteurisation is a crucial step in the cheese-making process, as it kills harmful bacteria in the milk. By heating the milk to 72°C, any harmful bacteria are destroyed, ensuring the safety of the final product. This step also helps to extend the shelf life of the cheese.

The brine solution, a mixture of water and salt, is another important factor in the flavour and texture of Provola. The cheese is immersed in the brine, and the length of time it spends in the solution will vary depending on the desired level of saltiness. The salt in the brine also helps to preserve the cheese, drawing moisture out of the curd and inhibiting the growth of bacteria.

The pasteurisation and brining processes are just two of the many steps involved in crafting Provola. After the milk is pasteurised, it undergoes several more steps, including coagulation, curd processing, spinning, pressing, and salting. Each of these steps plays a specific role in developing the distinctive characteristics of Provola, from its compact and elastic texture to its sweet and slightly acidic flavour.

Provola is a versatile cheese that can be enjoyed in a variety of ways. It is commonly used in hot recipes, such as the famous pasta and potatoes dish from Southern Italy. It can also be sliced and added to sandwiches or cheese boards, where it pairs well with spicy cured meats.

Provola is a major cheese used by Naples pizzerias

Provola is a major cheese used by pizzerias in Naples, Italy. It is a fresh, stringy cheese made throughout the year from non-skimmed cow's milk. The cheese originated in Campania, the region in which Naples is located, and is thought to have been made before mozzarella. The larger variant of provola is called provolone, which simply means "large provola" in Italian. Provolone is the more common term used in the United States.

The process of making provola is similar to that of 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. The "fermentation" of the cheese is completed when a piece of the paste forms a thread without breaking when placed in boiling water. The curds are then cut into strips, soaked in boiling water, and mixed to give the cheese elasticity.

The next step is "filatura", a spinning or stretching operation that can only be done manually. The cheese-maker stretches the cheese pieces, removing as much whey as possible. The cheeses are then cooled in cold water and then immersed in brine for a period that depends on the desired saltiness. Cheeses that are to be smoked are tied with a raffia cord and hung to dry for about 10 minutes in a humid, smoke-filled room heated to 40–50°C (104–122°F).

The name "provola" comes from the ancient tradition of pruvatura or pruvula. When the full chapter of religious figures assembled at the convent of San Lorenzo in Capua, in the province of Caserta, it was customary to offer them a taste of the cheese on a piece of bread. Provola was the first Campanian cheese with a stringy paste, often appearing in Neapolitan presepi (nativity scenes), while mozzarella seldom appeared in them.

The taste of provola can range from quite sharp to mild and sweet, depending on the region, ingredients, and aging time. It comes in smoked and plain varieties and can be found in different shapes, including long sausage-style, a shorter bottle shape, or a larger pear shape with a round knob for hanging. The aging time for this cheese varies from a minimum of four months to three years for the sharper varieties. Italians typically prefer the sharper varieties, while American provolone tends to be milder.

Provola is usually more delicate than provolone

Provola is a stretched-curd cheese that originated in Southern Italy and is now a part of Italian gastronomy. It is made from cow's milk or buffalo milk and is one of the oldest cheeses in Southern Italy. Provola is characterised by a cylindrical or pear shape, with a small head generally tied to a noose made with string. The rind and paste are white, while the consistency is compact, elastic, and soft. The flavour is sweet, slightly acidic, and delicate.

Provolone, on the other hand, is the larger variant of provola. The name "provolone" means "big, aged mozzarella" in Italian, with the suffix "-one" indicating a larger version of the root word, "provola". Provolone has a more intense flavour than provola due to its longer ageing process. It is also available in both sweet and spicy versions and can mature for over a year.

Provola is typically sold in weights ranging from 1 to 3 kg, while provolone can weigh up to 10 kg. Provola is a versatile cheese that can be used in hot recipes, such as the famous Southern Italian dish of pasta and potatoes. It is also excellent when sliced thick and cooked in a tomato sauce with salt and basil. Provolone, on the other hand, pairs well with honey, mustard, dried or fresh fruit, and is perfect for a cheeseboard or a sandwich.

In terms of nutritional content, provola has 260 kilocalories per 100 grams, while provolone has 351 kilocalories per 100 grams. Provola is also naturally lactose-free, making it suitable for people with lactose intolerance or allergies.

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