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Cheese from Italy, Lazio
Cow milk, raw with a soured-milk starter or pasteurised with cultures, is set with rennet, broken, cooked to about 46 °C and left to sour for a few hours. The curd is stretched in hot water once it reaches pH 5.1–5.2, shaped by hand into an egg, firmed in cold water and brined. It is sold fresh the next day or ripened up to six months, plain or smoked. Made in 9 steps over 35 h – 6 months. The longest step, ripen in a cool room, takes 24 h – 6 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 11–12 °C (ARSIAL (Lazio regional agency for agricultura…). Lactic acid bacteria of the soured-milk starter, in the raw-milk make and Thermophilic or mesophilic lactic cultures, in the pasteurised make do most of the fermenting.
| Main step | 24 h – 6 monthsSet[arsial-provvac] | Ripen in a cool room |
|---|---|---|
| Temperature | 11–12 °CSet[arsial-provvac][onaf-provvac] | Ripen in a cool room |
| Acidity | pH 5.1–5.2Set[arsial-provvac][onaf-provvac] | Stretch in hot water |
| Whole cow milk · Two milkings, filtered through cloth or by centrifuge; raw in the Latina make[arsial-provvac][onaf-provvac] |
| Soured-milk starter (lattoinnesto) · Milk soured in the fridge for 2 days, for raw milk[arsial-provvac][onaf-provvac] |
| Thermophilic or mesophilic cultures · For pasteurised milk[arsial-provvac][onaf-provvac] |
| Liquid calf rennet, or kid or lamb rennet paste · The paste gives a sharper, piquant taste[arsial-provvac] |
| Salt · Saturated brine; in the Latina make, salt is worked into the paste while stretching[arsial-provvac][onaf-provvac] |
| Straw smoke or liquid smoke, olive oil (optional)[arsial-provvac][onaf-provvac] |
| Starter: soured milk (lattoinnesto) for raw milk; thermophilic or mesophilic cultures for pasteurised milk |
Total time across the recorded steps: 35 h – 6 months
What changes: A soured-milk starter or a culture goes into the cow milk
Output: inoculated milk.
Microbes at work in this step
the starter brings lactic bacteria
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
It is a firm cow-milk provola made across Lazio with local recipes. The raw-milk make uses a starter of milk soured in the fridge, and kid or lamb rennet paste gives a sharper taste. It is sold from one day old to six months.
Some makes use raw milk, and the primo sale is fresh and soft. The UK NHS advises that soft cheese made from unpasteurised milk be cooked until steaming hot for people at risk, because of Listeria.
Hazards the sources name: Listeria monocytogenes, a risk in fresh soft cheese made from unpasteurised milk.
Every number is labelled with how it is known. How this atlas is made
Provola comes from southern Italy and spread to most regions. The sheet reports a derivation of the name from pruvatura, a cheese offered for tasting to clergy on procession to the monastery of San Lorenzo in Capua.
