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Cheese from Italy, Campania
Raw milk of Italian Mediterranean buffalo is set at 35 °C with whey starter and calf rennet, broken to walnut size and left to sour until a sample stretches in boiling water. The curd is stretched in water at 80 °C, shaped by hand into ovals, brined and smoked about 10 minutes over damp burning straw. It matures for 2–3 days to a few weeks.
| Raw whole buffalo milk | [pat-sheet][onaf-sheet] |
| Whey starter from the previous make | [onaf-sheet] |
| Liquid calf rennet | [onaf-sheet] |
| Brine | [onaf-sheet] |
| Damp straw, burned for smoke | [pat-sheet][onaf-sheet] |
| Starter | whey starter from the previous make |
Total time across the recorded steps: 2 days
What changes: Whey starter and calf rennet go into the raw buffalo milk at 35 °C
Output: curd.
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
Raw milk of Italian Mediterranean buffalo is set at 35 °C with whey starter and calf rennet, broken to walnut size and left to sour until a sample stretches in boiling water. The curd is stretched in water at 80 °C, shaped by hand into ovals, brined and smoked about 10 minutes over damp burning straw. It matures for 2–3 days to a few weeks. Made in 7 steps over 2 days. The longest step, mature briefly, takes at least 2 days (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | at least 2 daysReported[onaf-sheet] | Mature briefly |
|---|---|---|
| Temperature | 35 °CReported[onaf-sheet] | Add starter and rennet |
It is the buffalo-milk form of Campanian smoked provola. The regional sheet says it is made mainly around Salerno, in the same way as the cow-milk cheese, and ONAF gives a maturing time of 2–3 days to a few weeks, against up to 5 months for the cow-milk cheese.
The milk is raw and is not heat-treated before setting; the curd is stretched in water at 80 °C. ANSES says Salmonella, enterohaemorrhagic E. coli and Listeria monocytogenes can occur in raw-milk cheeses, and advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheese, except cooked pressed cheeses such as Gruyère or Comté. A study of Calabrian provola found more benzo[a]pyrene and benzo[a]anthracene in cheese smoked over a natural fire than in cheese given commercial smoke flavouring.
Every number is labelled with how it is known. How this atlas is made
ONAF calls provola the earliest documented Campanian stretched cheese and says it was widely shown in Neapolitan nativity scenes of the 1600s, where mozzarella rarely appears. It says smoking was once done only to keep the cheese longer and is now done for flavour.
