Provatura
Provatura is a traditional Italian cheese that originates from the Lazio region. It is a fresh cheese, typically consumed within a few days of production.
History[edit | edit source]
The history of Provatura dates back to ancient times. It is believed to have been first made by the Etruscans, an ancient civilization in Italy. The cheese was then adopted by the Romans, who spread its production throughout the Roman Empire.
Production[edit | edit source]
Provatura is made from cow's milk. The milk is heated and rennet is added to coagulate it. The curd is then cut into small pieces and heated again until it becomes stretchy. The cheese is then shaped into balls and placed in brine to cool and firm up.
Characteristics[edit | edit source]
Provatura has a soft, creamy texture and a mild, slightly sweet flavor. It is typically eaten fresh, often paired with tomatoes and basil in a traditional Italian salad known as Caprese. It can also be used in cooking, where it melts well and adds a creamy texture to dishes.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
