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Cheese from Italy, Sicilia
Raw cow milk, mainly from Modicana cows, is set in a wooden vat at 34–37 °C with lamb or kid rennet paste, broken to lentil size and cooked with boiling whey. The curd matures and drains 3–4 hours on wooden boards, then is stretched by hand in water or whey at about 85 °C into tapered pears with a head. It is brined 4–6 hours and hung in pairs to age 1–3 months.
| Raw whole cow milk | Mainly from Modicana cows; earlier milk is kept at 4 °C and joined with the day's milk[pat-sheet][onaf-sheet] |
| Lamb and/or kid rennet paste | [pat-sheet][onaf-sheet] |
| Hot whey (scotta) or water | For cooking and stretching the curd[onaf-sheet] |
| Saturated brine | [pat-sheet][onaf-sheet] |
| Starter | the raw milk's natural microflora |
Total time across the recorded steps: 31 days – 3 months
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, mainly from Modicana cows, is set in a wooden vat at 34–37 °C with lamb or kid rennet paste, broken to lentil size and cooked with boiling whey. The curd matures and drains 3–4 hours on wooden boards, then is stretched by hand in water or whey at about 85 °C into tapered pears with a head. It is brined 4–6 hours and hung in pairs to age 1–3 months. Made in 6 steps over 31 days – 3 months. The longest step, hang to age, takes 30 days – 3 months (ONAF (Organizzazione Nazionale Assaggiatori F…). Natural microflora of the raw cow milk does most of the fermenting.
| Main step | 30 days – 3 monthsReported[onaf-sheet] | Hang to age |
|---|---|---|
| Temperature | 34–37 °CReported[pat-sheet][onaf-sheet] | Set in the wooden vat |
It is the island-wide provola, mainly from Modicana milk. The regional sheet says it differs from caciocavallo in size and shape and in a shorter salting and ageing.
The milk is raw and its microflora is natural, though the curd is cooked with boiling whey and stretched at about 85 °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 counts provola, with caciocavallo, among the oldest cheeses of Sicily and cites Antonino Uccello's 1980 study of Sicilian dairy culture.
