Provola

Provola is a type of Italian cheese made from cow's milk. It is a traditional Southern Italian cheese, although variations are also produced in other regions. The name "Provola" derives from the Neapolitan words "prova" or "provola," which mean "globe" - a reference to the cheese's distinctive spherical shape.

History

The origins of Provola are believed to date back to the 19th century, when it was first produced in the Campania region of Southern Italy. It quickly became a popular cheese in the region, and its production spread to other parts of Italy and eventually to other countries.

Production

Provola is made by heating cow's milk to a temperature of about 35-37 degrees Celsius. The milk is then curdled using rennet, a natural enzyme. The curd is cut into small pieces, heated, and then stretched and shaped into a ball. The cheese is then left to mature for a period of time, which can vary from a few days to several months, depending on the desired flavor and texture.

Characteristics

Provola has a smooth, thin rind and a soft, creamy interior. It has a mild, slightly sweet flavor and a delicate aroma. The cheese is typically eaten fresh, but it can also be used in cooking, where it melts well and adds a rich, creamy texture to dishes.

Varieties

There are several varieties of Provola, including:

• Provola Affumicata: This is a smoked version of Provola, which has a stronger, more robust flavor.
• Provola dei Nebrodi: This is a variety of Provola made in the Nebrodi mountains in Sicily. It is a larger cheese, with a more intense flavor.
• Provola Silana: This is a variety of Provola made in the Sila region of Calabria. It is a smaller cheese, with a milder flavor.

See also

• List of Italian cheeses
• Mozzarella
• Caciocavallo