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Cheese from Italy, Sicilia
Raw cow milk is set in a vat at 34–37 °C with lamb or kid rennet paste, and the curd is broken to corn size while hot water at about 80 °C is added. It drains and sours on wooden boards for about 24 hours, then is stretched in hot water or whey and shaped by hand into pears with a small head. After 4–6 hours in saturated brine the pears are tied in pairs and hung for less than a month.
| Raw whole cow milk | From Bruna or Frisona cows; the Modicana breed, once used, is now nearly gone[pat-sheet][onaf-sheet] |
| Lamb or kid rennet paste | [pat-sheet][onaf-sheet] |
| Hot water or whey (scotta) from the ricotta | For cooking and stretching the curd[onaf-sheet] |
| Saturated brine | [pat-sheet][onaf-sheet] |
| Starter | the curd acidifies naturally on wooden tables for up to 24 hours |
Total time across the recorded steps: 32 days
What changes: Lamb or kid rennet paste sets the raw milk at 34–37 °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 in a vat at 34–37 °C with lamb or kid rennet paste, and the curd is broken to corn size while hot water at about 80 °C is added. It drains and sours on wooden boards for about 24 hours, then is stretched in hot water or whey and shaped by hand into pears with a small head. After 4–6 hours in saturated brine the pears are tied in pairs and hung for less than a month. Made in 6 steps over 32 days. The longest step, hang to mature, takes up to 30 days (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | up to 30 daysReported[onaf-sheet] | Hang to mature |
|---|---|---|
| Temperature | 34–37 °CReported[pat-sheet][onaf-sheet] | Set with lamb or kid rennet |
It is the young, pear-shaped provola of the Sicani mountains, made from raw cow milk with lamb or kid rennet paste. The curd sours for about a day before it is stretched, and the cheese is hung for less than a month.
The milk is raw and the sheets name no starter, though the curd is cooked and stretched with water or whey at about 80 °C. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the provola has always been made in the Sicani mountains, once with wooden tools such as the rotula and tina and now in dairies with stainless steel equipment.
