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Cheese from Italy, Calabria
Animaletti di provola are small stretched-curd cheeses modelled by hand into horses, riders and other animals in the province of Catanzaro. Cow milk is set with liquid rennet, the drained curd is left in pieces at room temperature for three or four days to sour, and then it is stretched in water at 80 °C and shaped. The figures are brined about 12 hours and ripen only a few days.
| Fresh cow milk | Half milked the evening before and half the morning of making. The regional sheet says the milk is pasteurised; the ONAF sheet says half of it is heated to 50–60 °C and mixed with the rest[pat-sheet][onaf-sheet] |
| Liquid rennet | Calf, lamb or kid rennet in the ONAF sheet[pat-sheet][onaf-sheet] |
| Salt | As a brine bath[pat-sheet] |
| Starter | the milk's natural microflora (the regional law names a natural microflora); the curd sours on its own at room temperature for three or four days |
Total time across the recorded steps: 7.5 days – 9.5 days
What changes: Half the milk is heated and mixed with the rest to reach setting heat
The regional sheet says the milk is pasteurised. Output: milk at setting temperature.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Animaletti di provola are small stretched-curd cheeses modelled by hand into horses, riders and other animals in the province of Catanzaro. Cow milk is set with liquid rennet, the drained curd is left in pieces at room temperature for three or four days to sour, and then it is stretched in water at 80 °C and shaped. The figures are brined about 12 hours and ripen only a few days. Made in 7 steps over 7.5 days – 9.5 days. The longest step, ripen a few days, takes 4–5 days (ONAF (Organizzazione Nazionale Assaggiatori F…). Natural milk microflora; the regional law calls the ripening of the curd a vigorous lactic fermentation does most of the fermenting.
| Main step | 4–5 daysReported[onaf-sheet] | Ripen a few days |
|---|---|---|
| Temperature | 50–60 °CReported[onaf-sheet] | Warm the milk |
Animaletti di provola are provola curd modelled into figures, often a horse or a horse with an armed rider in Marcellinara. The curd sours for three or four days at room temperature before it is stretched, and the cheeses are made to order as gifts and for food fairs.
The sheets disagree on the milk heat treatment (pasteurised in the regional sheet, partly thermised in the ONAF sheet); the cheeses are eaten within days.
Every number is labelled with how it is known. How this atlas is made
The cheeses once brightened the stalls of village fairs and markets and were a gift adults bought for children. The regional sheet cites the 1990 INSOR atlas of typical cheeses and a 1992 CNR survey of southern Italian dairy products. Calabrian Regional Law no. 5 of 23 February 2004 lists them among the region's historic milk products and notes that they are found at Calabrian markets and fairs and given as gifts on festive occasions.
