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Cheese from Italy, Trentino-Alto Adige, Prov. Trento
Pasteurised or thermised cow milk is warmed to 37–40 °C with a natural or selected lactic starter and set with calf rennet in 12–16 minutes. The hazelnut-size curd is semi-cooked at 41–42 °C, left to sour on the bench until it can be stretched, then shaped into pears (provola) or ovals (caciotta). They are brined 2–3 hours in 18–20% brine, and the provola may be smoked about 2 hours at 35–40 °C.
| Whole cow milk, pasteurised or thermised | From Bruna, Grigio Alpina and other cows fed on pasture or permanent-meadow hay, with no silage[pat-sheet][onaf-sheet] |
| Natural milk starter or a selected starter | [pat-sheet][onaf-sheet] |
| Calf rennet | [onaf-sheet] |
| Salt (brine of 18–20%) | [pat-sheet][onaf-sheet] |
| Starter | natural milk starter (latto-fermento) or selected culture |
Total time across the recorded steps: 4.2 h – 5.3 h
What changes: Starter goes into the warmed cow milk at 37–40 °C
The milk is pasteurised or thermised first.
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
Pasteurised or thermised cow milk is warmed to 37–40 °C with a natural or selected lactic starter and set with calf rennet in 12–16 minutes. The hazelnut-size curd is semi-cooked at 41–42 °C, left to sour on the bench until it can be stretched, then shaped into pears (provola) or ovals (caciotta). They are brined 2–3 hours in 18–20% brine, and the provola may be smoked about 2 hours at 35–40 °C. Made in 7 steps over 4.2 h – 5.3 h. The longest step, brine, takes 2–3 h (Provincia autonoma di Trento 2013). Salt is 18–20 % (Provincia autonoma di Trento 2013). Streptococcus thermophilus, the starter of Scamorza, a related stretched-curd cow cheese made with a starter in a lab study does most of the fermenting.
| Main step | 2–3 hReported[pat-sheet][onaf-sheet] | Brine |
|---|---|---|
| Temperature | 37–40 °CReported[pat-sheet][onaf-sheet] | Warm the milk with starter |
| Salt | 18–20 %Reported[pat-sheet][onaf-sheet] | Brine |
It is a fresh stretched-curd cheese from Trentino, made from heat-treated milk with a starter and eaten within days. The provola can be cold-smoked for about 2 hours.
The milk is pasteurised or thermised, and the sheet does not say which. Thermisation is a milder heat treatment than pasteurisation; the Tetra Pak handbook describes it as 65 °C for 15 seconds, after which the milk still tests phosphatase positive. The cheese is eaten right after brining or smoking, and any cheese held for a few days is kept in a cold room.
Every number is labelled with how it is known. How this atlas is made
A Trento dairy began making these cheeses largely by hand in 1969 and bought cutting and stretching machines in 1972; smoking is still done by hand. Its smoked provola won a silver medal at the 1974 Thiene dairy show.
