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Provola Cheese Making Recipe

Provola is a stretched curd cheese that is usually finished in a small tear drop shape with a knot at the head to tie and hang.

The flavor of the young cheese is quite mild and when sliced shows a very supple and elastic texture. Like Mozzarella it tends to melt nicely but flows a bit less with the heat.

Some producers will place the finished cheese into a chamber with wood smoke to emulate the traditional Provola made in small huts over an open fire.
  • Yield4 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author

Equipment

  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Slotted Ladle
  • 2-4 Gallon Pot with Hot Water
  • 2-3 Gallon Pot with Cold Water and Ice
  • Small Colander
  • Pasta Filata Cheese Mold (optional)
  • pH Strips (optional)