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| Provola silana | |
|---|---|
| Country of origin | Italy |
| Region | Calabria |
| Texture | Semi-hard |
| Certification | PAT |
Provola silana is a variety of cheese typical of the Sila area, in the Calabria region of Italy.
Provola silana is a semi-hard pasta filata ('stretched-curd') cheese obtained thanks to the processing of cow's milk coming from the various cattle breeds raised in the area. It is distinguished by its typical shape defined as oval or truncated cone.
It has a thin and very homogeneous crust, rather smooth and with a yellow color. Internally the texture is homogeneous to compact, with white or very light yellow holes that become more intense as the inside of the cheese is reached.
It is produced following the ancient processing methods within the territory surrounding the Sila mountainst between the comuni (municipalities) of San Giovanni in Fiore, Pedace, Spezzano della Sila, Longobucco, Serra Pedace and Castelsilano, in the provinces of Cosenza, Crotone and Catanzaro. [1] [2]
Freshly milked raw milk is filtered and rennet is added. It is then coagulated at a temperature of about 37 °C. Once firm, the clot is broken in order to obtain six small granules and the curd is heated up to 40–45 °C. After heating, the curd is kept stirred to favor dehydration and is left to settle on the bottom. At this point the curd is extracted, left to rest for a few days and then spun; the forms thus obtained are finally immersed in cold water to favor their firming. [3]
Mozzarella is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method with origins from southern Italy.
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour will also naturally produce curds, and sour milk cheeses are produced this way.
Caciocavallo is a type of pasta filata ('stretched-curd') cheese made out of sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind.
Asiago is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago to a crumbly texture for the aged cheese. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and cantaloupe. It is classified as a Swiss-type or Alpine cheese.
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Provolone is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, in particular, the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.
American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating. It is mild with a creamy texture and salty flavor, has a medium-firm consistency, and has a low melting point. It is typically yellow or white in color; yellow American cheese is seasoned and colored with annatto.
Grana Padano is a cheese originating in the Po Valley, in northern Italy. It is similar to Parmesan but with less strict regulations governing its production. This hard, crumbly-textured cheese is made with unpasteurized cows' milk that is semi-skimmed. To preserve the authenticity of the manufacturing processes and raw materials used to make this cheese, Grana Padano was registered as a denominazione di origine controllata (DOC) in 1955, and as a European Union protected designation of origin (PDO) in 1996. Outside of the EU, its name is protected in several other countries based on the Lisbon Agreement and bilateral agreements.
Provoleta is an Argentine variant of provolone cheese described as "Argentine pulled-curd provolone cheese". It can be heated on a grill, or indoors in a cast-iron pan. The cheese is firm and can hold its shape when grilled.
Scamorza is a southern Italian cow's milk cheese. It can also be made from other milk, but that is less common. It is a pasta filata cheese, in which the fresh curd matures in its own whey for several hours to allow the acidity to develop through the conversion of lactose to lactic acid. Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, and hang it to dry. The resulting shape is pear-like. This is sometimes referred to as "strangling" the cheese. The cheese is usually white unless smoked. When smoked, the colour is almond with a lighter interior.
Pasta filata is a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses. Stretched curd cheeses manufactured using the pasta filata technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives the cheese its fibrous structure.
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are fresco ("fresh") and stagionato ("aged").
The pallone di Gravina is a firm, semi-hard, cow's milk cheese from the regions of Basilicata and Apulia, in south-east Italy. It is made in the pasta filata style weighing between 1.5 and 2.5 kg, in a pear-like shape, ball or balloon (pallone), and was traditionally produced in the area of the city of Gravina, in the Murgia area of the province of Bari. Today, however, production is centred on the province of Matera.
Lombard cuisine consists of the cooking traditions and practices of the Italian city of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second-course meat or fish dishes, due to the many lakes and rivers of Lombardy.
Stracciata is a fresh pasta filata cheese produced in Italy. Stracciata is formed into flat strips of about 4–5 cm wide, 1 cm thick and folded in on itself in a uniform manner or woven wire, made with cow's milk. The name stracciata means "tattered" in Italian.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Salva cheese from Crema is a PDO table cow's milk cheese made with raw curd. It is a washed-rind cheese that undergoes a medium or long aging period.
Cacioricotta is a typical southern Italian cheese produced in the regions of Basilicata, Apulia and Calabria.
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