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Cheese from Italy, Lazio
Cow milk, raw with a soured-milk starter or pasteurised with cultures, is set with rennet, broken, cooked to about 46 °C and left to sour for a few hours. The curd is stretched in hot water once it reaches pH 5.1–5.2, shaped by hand into an egg, firmed in cold water and brined. It is sold fresh the next day or ripened up to six months, plain or smoked.
| Whole cow milk | Two milkings, filtered through cloth or by centrifuge; raw in the Latina make[arsial-provvac][onaf-provvac] |
| Soured-milk starter (lattoinnesto) | Milk soured in the fridge for 2 days, for raw milk[arsial-provvac][onaf-provvac] |
| Thermophilic or mesophilic cultures | For pasteurised milk[arsial-provvac][onaf-provvac] |
| Liquid calf rennet, or kid or lamb rennet paste | The paste gives a sharper, piquant taste[arsial-provvac] |
| Salt | Saturated brine; in the Latina make, salt is worked into the paste while stretching[arsial-provvac][onaf-provvac] |
| Straw smoke or liquid smoke, oiloptional | The cheese may be rubbed with oil and smoked before sale[arsial-provvac][onaf-provvac] |
| Starter | soured milk (lattoinnesto) for raw milk; thermophilic or mesophilic cultures for pasteurised milk |
Total time across the recorded steps: 34 h – 6 months
What changes: A soured-milk starter or a culture goes into the cow milk
Output: inoculated milk.
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
Cow milk, raw with a soured-milk starter or pasteurised with cultures, is set with rennet, broken, cooked to about 46 °C and left to sour for a few hours. The curd is stretched in hot water once it reaches pH 5.1–5.2, shaped by hand into an egg, firmed in cold water and brined. It is sold fresh the next day or ripened up to six months, plain or smoked. Made in 9 steps over 34 h – 6 months. The longest step, ripen in a cool room, takes 24 h – 6 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 11–12 °C (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 24 h – 6 monthsReported[arsial-provvac] | Ripen in a cool room |
|---|---|---|
| Temperature | 11–12 °CReported[arsial-provvac][onaf-provvac] | Ripen in a cool room |
| Acidity | pH 5.1–5.2Reported[arsial-provvac][onaf-provvac] | Stretch in hot water |
It is a firm cow-milk provola made across Lazio with local recipes. The raw-milk make uses a starter of milk soured in the fridge, and kid or lamb rennet paste gives a sharper taste. It is sold from one day old to six months.
Some makes use raw milk (the Latina make); others pasteurise at 65–70 °C, for 15 minutes in the ARSIAL sheet but 15 seconds in the ONAF sheet. The cheese may be sold from the next day. ANSES names Salmonella, enterohaemorrhagic E. coli and Listeria monocytogenes as hazards of raw-milk cheeses, and advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère. The ARSIAL sheet cools the evening milk to 4 °C and holds the youngest cheese at 4 °C for a day.
Every number is labelled with how it is known. How this atlas is made
The ARSIAL sheet says southern Italy is undoubtedly where provole began and that their production later spread to most Italian regions. It reports that the Institute of Food Science (ISA) derives the name from pruvatura, a cheese offered for tasting to clergy on procession to the monastery of San Lorenzo in Capua.
