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Cheese from Italy, Calabria
Cow milk, half from the evening before and half from the morning, is set with liquid calf rennet; the curd is cut to hazelnut size, drained and left to sour for three to four days at room temperature. The soured curd is stretched in water at 80 °C, shaped into a long hollow casing, filled with a cured Calabrian sausage such as capocollo or soppressata, sealed, cooled and brined about 12 hours. It then hangs a few days in a cool, airy room.
| Fresh cow milk, half milked the evening before and half the morning of making | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | [pat-sheet][onaf-sheet] |
| Lactic cultures (only when the milk is pasteurised) | [onaf-sheet] |
| Cured Calabrian soppressata or capocollo (PDO) | [pat-sheet][onaf-sheet] |
| Salt, as brine | [pat-sheet][onaf-sheet] |
| Starter | lactic cultures, added when the milk is pasteurised |
Total time across the recorded steps: 7.5 days – 9.5 days
What changes: Liquid calf rennet goes into the warmed cow milk
The filtered milk is warmed to setting temperature and liquid calf rennet added.
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, half from the evening before and half from the morning, is set with liquid calf rennet; the curd is cut to hazelnut size, drained and left to sour for three to four days at room temperature. The soured curd is stretched in water at 80 °C, shaped into a long hollow casing, filled with a cured Calabrian sausage such as capocollo or soppressata, sealed, cooled and brined about 12 hours. It then hangs a few days in a cool, airy room. Made in 7 steps over 7.5 days – 9.5 days. The longest step, hang to mature, takes 4–5 days (ONAF (national organisation of cheese tasters)).
| Main step | 4–5 daysReported[onaf-sheet] | Hang to mature |
|---|---|---|
| Temperature | 80 °CReported[pat-sheet][onaf-sheet] | Stretch in hot water |
A pasta filata cheese built as a casing around cured meat. ONAF says it seems to have begun as a way to send Calabrian salumi to emigrants in America past US customs rules on processed meat.
ONAF describes the milk as pasteurised but says raw milk is often used today. Raw milk can carry Salmonella, E. coli and Listeria (CDC). The curd sours for three to four days at room temperature, and the cheese matures only 4–5 days.
Hazards the sources name: Staphylococcus aureus (positive in 20 % of 221 samples) and Escherichia coli (positive in 53 %), in Calabrian stretched-curd cow cheeses (provola, caciocavallo, mozzarella, butirro) from Cosenza province, related Calabrian pasta filata cheeses; not farci-provola itself.
Every number is labelled with how it is known. How this atlas is made
ONAF says the filled form seems to have arisen from a problem of the people of Miglierina and Amato, near Catanzaro, who needed to send salumi to emigrants in America. To avoid the US customs limits on processed meat, the local cheesemakers wrapped their salumi in provola paste so they looked like provole. Calabrian cookery books and popular histories document the product for more than 25 years.
