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Cheese from Italy, Campania
Raw cow milk is set with whey starter from the last make and calf rennet at 36–38 °C, and the curd is left to sour until a sample stretches in boiling water. It is stretched in water at 80 °C longer than mozzarella, shaped into ovals, brined and smoked about 10 minutes over damp burning straw. It is eaten after 2–3 days or aged up to 5 months.
| Raw whole cow 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 – 5 months
What changes: Whey starter and calf rennet go into the raw milk at 36–38 °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 cow milk is set with whey starter from the last make and calf rennet at 36–38 °C, and the curd is left to sour until a sample stretches in boiling water. It is stretched in water at 80 °C longer than mozzarella, shaped into ovals, brined and smoked about 10 minutes over damp burning straw. It is eaten after 2–3 days or aged up to 5 months. Made in 7 steps over 2 days – 5 months. The longest step, mature or age, takes 2 days – 5 months (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 2 days – 5 monthsReported[onaf-sheet] | Mature or age |
|---|---|---|
| Temperature | 36–38 °CReported[onaf-sheet] | Add starter and rennet |
It is made like mozzarella, but stretched longer for a firmer paste and smoked briefly over straw, so it keeps for days or months. The regional sheet says it appears in 18th-century Neapolitan nativity scenes where mozzarella does not.
The milk is raw, though the curd is stretched in water at 80 °C. 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. It says the cheese was often offered with bread to clergy who walked in procession to the monastery of San Lorenzo in Capua.
