How is provolone cheese made?

Provolone cheese is made through a process that involves several key steps:

1. Milk Preparation:

* Cow's milk (or a blend of cow's and sheep's milk) is pasteurized to kill harmful bacteria.

* The milk is then warmed to a specific temperature, usually around 86-90°F (30-32°C).

2. Starter Cultures and Rennet:

* Starter cultures, containing beneficial bacteria, are added to the milk. These bacteria convert lactose (milk sugar) into lactic acid, which lowers the pH and helps the cheese to solidify.

* Rennet, an enzyme extracted from animal stomachs or produced synthetically, is then introduced. Rennet causes the milk proteins (casein) to coagulate and form curds.

3. Cutting and Stirring:

* The coagulated milk is cut into small pieces, allowing the whey (liquid) to separate from the curds.

* The curds are stirred gently and heated to a specific temperature, which helps to further separate the whey and develop the desired texture.

4. Salting and Shaping:

* Salt is added to the curds, both to flavor the cheese and to help preserve it.

* The curds are then molded into the desired shape, typically a cylindrical shape for provolone.

5. Pressing and Draining:

* The molded cheese is placed in a press, which removes excess whey and helps to compact the curds.

* The cheese is then drained to remove any remaining whey.

6. Aging:

* The cheese is aged in a controlled environment, typically at a temperature between 45-50°F (7-10°C) and a humidity of around 80-90%.

* The aging process can last for several months or even years, depending on the desired flavor and texture.

7. Finishing:

* During the aging process, the cheese is periodically turned and brushed with a solution of salt and water to prevent mold growth.

* Once the cheese has reached the desired maturity, it is typically coated with paraffin wax to protect it from moisture and bacteria.

Types of Provolone:

* Provolone dolce: This type is mild and creamy, with a short aging period (about 2 months).

* Provolone piccante: This type is sharper and more flavorful, with a longer aging period (6 months or more).

Provolone cheese is a versatile and popular ingredient in various cuisines, enjoyed in sandwiches, salads, pizzas, and other dishes. Its distinct flavor and texture make it a delightful addition to many meals.