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Cheese from Italy, Lazio
Cow milk, raw with a soured-milk starter or pasteurised with cultures, is set with rennet, cooked and left to sour under the whey for 3–5 hours. At pH 5.1–5.2 the curd is stretched, shaped by hand into a pear, firmed in cold water and brined for a day and a half per kilo. Tied with string, it ripens from one or two months to a year.
| Whole cow milk | Two milkings, filtered through cloth or by centrifuge; raw in the Latina make[arsial-provolone][onaf-provolone] |
| Soured-milk starter (lattoinnesto) | Milk soured in the fridge for about 2 days, added at 38 °C[arsial-provolone][onaf-provolone] |
| Thermophilic or mesophilic cultures | For pasteurised milk, added at 40–42 °C[arsial-provolone][onaf-provolone] |
| Lamb rennet paste, or liquid calf rennet | [arsial-provolone][onaf-provolone] |
| Salt | Brine at 20 °Bé, or saturated brine[arsial-provolone][onaf-provolone] |
| String | For tying the cheese[arsial-provolone] |
| Starter | soured milk (lattoinnesto) or thermophilic or mesophilic cultures |
Total time across the recorded steps: 32 days – 12 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, cooked and left to sour under the whey for 3–5 hours. At pH 5.1–5.2 the curd is stretched, shaped by hand into a pear, firmed in cold water and brined for a day and a half per kilo. Tied with string, it ripens from one or two months to a year. Made in 8 steps over 32 days – 12 months. The longest step, ripen, takes 30 days – 12 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 4–12 °C (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 30 days – 12 monthsReported[arsial-provolone][onaf-provolone] | Ripen |
|---|---|---|
| Temperature | 4–12 °CReported[arsial-provolone][onaf-provolone] | Ripen |
| Acidity | pH 5.1–5.2Reported[arsial-provolone][onaf-provolone] | Sour under the whey |
A provolone of southern origin made across Lazio, in some makes with raw milk and a starter of milk soured in the fridge (latto-innesto). It ripens from 30 days up to a year.
The milk is raw in some makes, such as the Latina make, and pasteurised in others, and ripening can be as short as 30–60 days. ANSES 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, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says provolone almost certainly comes from southern Italy and spread to other regions, Lazio among them.
