fromaggio

Provolone By Fromaggio

Provolone
Provolone is an Italian stretched-curd cheese. It is light in color, mellow and smooth. It cuts without crumbling. The flavor can range from mild and sweet, to sharp and pungent, depending upon the final moisture level and amount of aging time.
Type of milk: cow
Difficulty level: expert
Cheese style: semi-hard
Cheese type: sharp-provolone

Ingredients

  • Chlorure de calcium
  • MA11 Culture mésophile
  • Culture thermophile
  • Microbial Rennet for Hard Cheese
  • Chlorure de calcium

Steps

1. +Milk
Please add: 3 liter of pasteurized cow milk.
2. +Ingredients
Please add:
1 ml of Calcium Chloride
3. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
4. +Ingredients
Please add:
0.02 ml of Mesophilic Culture
0.02 ml of Thermophilic Culture
5. Mix
Time: 00:30:00
Temperature: 32 °C
Speed: 50 RPM
6. +Ingredients
Please add:
1.2 ml of Microbial Rennet for Hard Cheese
7. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
8. Heat
Time: 00:45:00
Temperature: 30 °C
Speed: OFF
9. Cut
Temperature: OFF
Cut Size: Hard
10. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
11. Mix
Time: 00:12:00
Temperature: 32 °C
Speed: 50 RPM
12. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
13. Mix
Time: 00:10:00
Temperature: 33 °C
Speed: 50 RPM
14. Mix
Time: 00:10:00
Temperature: 37 °C
Speed: 50 RPM
15. Mix
Time: 00:10:00
Temperature: 42 °C
Speed: 50 RPM
16. Mix
Time: 00:15:00
Temperature: 45 °C
Speed: 50 RPM
17. Heat
Time: 00:20:00
Temperature: 45 °C
Speed: OFF
18. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 03:00:00
19. Instructions
Transfer the curd into the mesh strainer, cut the curd into 3 x 3 cm cubes, and set aside.
20. Mix
Time: 00:30:00
Temperature: 85 °C
Speed: 50 RPM
21. Instructions
Cut a small strip from the consolidated curd mass. Immerse it in the hot whey. If the curd stretches into a long strand, then the pH is correct. If not, allow the curd mass to continue developing acid for another 15-30 minutes before trying again.
22. Instructions
Add the whole curd into the whey and let it absorb heat for 5 minutes. Gloves are need for the next step.
23. Instructions
Gather the curd and start stretching once. Then put back inside the whey and stretch again. Repeat another 3 times.
24. Instructions
Form into a pear shape, pushing the excess part into the top with your thumb, shaping and sealing the neck.
25. +Ingredients
Please add:
1000 ml of Water
100 ml of Salt (use non-iodinized)
2.5 ml of Calcium Chloride
2 ml of Vinegar
Tip: Prepare a brine at 10% salt saturation.
26. Instructions
After brining, place the cheese on a draining mat and allow the surface to dry for 1 day.
27. Affinage
Time: 720:00:00
Temperature: 10 °C
Humidity: 80%
Tip: Turn the cheese daily and wipe down with a light brine (1 tsp salt in a quart of water every 2-3 days)
28. Instructions
Enjoy!
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