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Provolone: production process
Provolone is produced starting from raw milk, seeded with thermophile ferments with a high acidifying power, to obtain the progressive acidification of the milk and curd.
Coagulation at 37-39° C was practiced using veal rennet to produce sweet provolone and kid or lamb rennet for spicy provolone.
After reducing the curd to large clots the size of maize kernels, it was brought up to a temperature of 50-52° C until the correct consistency was reached. The paste was then subjected to pulling in hot water at 70° C and then moulding in special moulds. It was then cooled by introducing the cheeses into running water to cool down and become firm.
The salting phase now follows by immersion in tanks with water at a controlled degree of salinity, for a variable period in relation to the weight of the cheese.
The cheeses are finally hung up on special supports, in pairs or singly, depending on the formats, in a warehouse with controlled humidity for the seasoning phase which may be short, medium or long, depending on the taste characteristics and final scent of the cheese.
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