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Cheese from Italy, Po valley
Whole cow milk, kept at no more than 12 °C and used within 60 hours of milking, is soured with the whey starter of the previous make and set with calf rennet (dolce) or kid or lamb paste rennet (piccante). The curd is cooked, left to acidify on tables, stretched in hot water and shaped by hand into salami, melon, cone or pear forms. The cheeses are brined, dried and hung to ripen for at least 10 days for small pieces and up to more than 8 months for large piccante ones.
| Whole cow milk from the production area | Kept and transported at no more than 12 °C and collected within 60 hours of the first milking[pv-oj2012][pv-am2018] |
| Natural whey starter (siero innesto) from the previous make | [pv-oj2012][pv-onaf] |
| Calf rennet (dolce), or kid and/or lamb paste rennet (piccante) | [pv-oj2012] |
| Salt, as brine | [pv-oj2012][pv-am2018] |
| Starter | natural whey starter from the previous make |
Total time across the recorded steps: 49 days – 50 days
What changes: Whole raw milk arrives cool, within 60 hours of milking
Whole milk from cows raised in the area, at its natural fermentation acidity. The 2018 amendment set the 12 °C limit so the milk keeps the lactic bacteria the acid-rennet make needs.
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
Whole cow milk, kept at no more than 12 °C and used within 60 hours of milking, is soured with the whey starter of the previous make and set with calf rennet (dolce) or kid or lamb paste rennet (piccante). The curd is cooked, left to acidify on tables, stretched in hot water and shaped by hand into salami, melon, cone or pear forms. The cheeses are brined, dried and hung to ripen for at least 10 days for small pieces and up to more than 8 months for large piccante ones. Made in 9 steps over 49 days – 50 days. The longest step, brine, takes up to 30 days (Consorzio di Tutela Provolone Valpadana 2018).
| Main step | up to 30 daysSet[pv-am2018] | Brine |
|---|---|---|
| Temperature | up to 12 °CSet[pv-am2018] | Collect the milk |
A northern Italian provolone made in many shapes and sizes, soured with whey from the previous make. The rennet sets the type, calf for the mild dolce and kid or lamb paste for the sharp piccante.
Milk must stay at or below 12 °C. The specification starts from raw milk and heat is optional. Dolce milk may be pasteurised and piccante milk may be thermised, a milder heat than pasteurisation; small piccante cheeses that will not reach 60 days of ripening may also be pasteurised. Every cheese ripens at least 10 days before sale. Where the milk stays raw, 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 word provolone appears in 1871, when two cheesemakers from the south, the Margiotta brothers, moved north and began making hard stretched-curd cheese, later extending production thanks to the plentiful milk of the Po plain. The name was protected in Italy in 1955 and registered as an EU PDO in 1996.
