Provolone

The history
Provolone Valpadana certainly comes from the Southern "pasta filata". These kinds of cheese have very ancient origins, and since the beginning of Renaissance became famous under the names of prove, provole o provature.
The name Provolone appears at the end of last century only, and in 1871 we can find this word in the Agriculture Dictionary by Canevazzi. As a matter of fact, the preparation of large "pasta filata" cheese could be carried out only in the second half of nineteenth century, after this special production was taken to the north, in the Po valley.
The earlier written evidence dates back to 1870 and shows the presence of this production in a cheese factory near Brescia whose owners were from Montelucano.
Once a big quantity of milk is available, it is possible to produce large cheese able to get old and mature till to become strong, but not so hard and dry to be grated as it happened with the Southern small cheese.

The origin denomination
Provolone Valpadana is a half-hard mature cheese, obtained by full cream milk with a natural fermentation acidity. It has got a smooth rind marked by some inlets the strings cause.
The typical production area of Provolone includes a part or the whole territory of the Provinces of Cremona, Brescia, Bergamo, Mantova, Milan, Lodi, Piacenza, Verona, Vicenza, Rovigo, Padova and part of the Trento one.
The "DOC" (designation of controlled origin), for Provolone Valpadana cheese, was established by the Italian authorities in the decree 09/4/1993, published in the Gazzetta Ufficiale dated 21/8/1993. In 1994 the Consortium applied to obtain the designation of protect origin, through the Ministry of Agriculture, Food and Forestry Resources, following the EEC regulation 2081/92.
On 21/6/1996 European Union gave Provolone Valpadana this acknowledgement in the regulation no. 1107.

The production
Provolone Valpadana is produced with raw milk; the starters, used to obtain a progressive acidification of milk and curd, are thermophile milk enzymes. Even if it is produced in modern cheese factories, it has not lost its handicraft characteristic. Its technology is unique and it cannot be find in any other kind of cheese all over the world.
Its originality is the double working: the true curdling and the spinning, that is a treatment of the ready curd determining the cheese structure.
The use of a strong natural coagulant, rennet, produced through special and unrepeatable characteristics, gives the taste ranging from mild to strong. Calf rennet is used in mild Provolone production, while kid or lamb rennet is used to produce strong Provolone.
The principles of Provolone technology are based on some characteristic points:

1. acidification obtained adding whey-starters, through fermentation process;
    

2. coagulation using rennet;
    

3. curdling drainage and acidification (maturing) to exalt cheese plasticity;
    

4. cheese spinning till to obtain an elastic and fibrous mass;
    

5. moulding and cooling;
    

6. maturing process in stores with the proper temperatures in order to exalt lypo-proteolytic reactions giving the characteristic flavour and savour qualities.

The production technique, imposed by the law, is applied and followed to preserve all those characteristics of taste and savour which make it a unique cheese.
The different shapes of cheese are still modelled by hands and while man is modelling, he must pay attention to keep the external surface of cheese smooth and without folds, while no air or liquid is to be inside. At this stage cheese can be compared with clay; the modeller obtains the results his skill and bent desire.
Such a moulded cheese it is then closed at the top. This process requires a great skill and patience, since when cheese loses its plasticity, the only way to get it again is to immerse it in very hot water. The modelled and closed cheese is placed in running water immediately, in order to get cool and hard.
The following step is salting. During this process cheese is to be turned to obtain a uniform penetration of salt, helping in this way the osmotic process.
The cheese will be tied with strings placed in the characteristic way. Maturing is carried out in modern stores where cheese, banging by strings, is kept at a controlled air and humidity level.
Maturing time can be short, medium or long, depending on the final characteristics of taste and flavour desired which range from mild, medium to strong.
Provolone Valpadana cheese is produced, matured and commercialised under the supervision and the control of the "Consorzio Tutela Provolone". Formed in 1975, it acts on behalf of the Ministry of Agriculture, Food and Forestry Resources. Moreover the Consortium carries out a technical-scientific assistance for the associated companies in order to improve the cheese quality continuously, through inspections and controls in every step of the production.
All the companies associated in the Consortium are expected to follow both particular rules and regulations and administrative inspections to demonstrate both the raw material origin and the observance of the production technique stated by D.P.C.M. 9/4/1993.

The characteristics
The easiness of working the cheese gives the possibilities of producing cheese weighing from 500 gr. to 100 kg.
Each cheese has got its own name referring to its shape: "salame", "mandarino", "pancetta", "pancettone", "mandarone", and so on.
It is mainly sold in pieces, however it is possible to buy moderate weight whole cheese.
The colour of the cheese is pale yellow.
The maturing time and the kind of rennet used define the savour. When lamb or kind rennet is used, the so called "strong rennet", and the maturing time is longer then 6 months, the savour becomes strong, piquant and it is especially loved by gourmets.

AVERAGE CONTENT OF NUTRITIONAL
SUBSTANCES IN 100 gr. OF PROVOLONE