Homemade Provolone Cheese Recipe | Traditional Italian Semi-Hard Cheese

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Cheese Cooking Time : Approximately 1–6 months Recipe Servings : 900g–1kg Provolone cheese , Serves 12–16 people Recipe Dificult : easy 0.00

Homemade Provolone Cheese Recipe | Traditional Italian Semi-Hard Cheese

 

Provolone Cheese.PNG 312.79 KB
Provolone Cheese is a traditional Italian cheese known for its smooth texture, mild buttery flavor, and excellent melting properties. Originating in Italy, Provolone is a pasta filata (stretched-curd) cheese, similar to mozzarella but aged for a longer period to develop a richer and more complex flavor. 

Depending on the aging process, Provolone can range from mild and creamy to sharp and robust. It is commonly used in sandwiches, pizzas, pasta dishes, baked casseroles, cheese boards, and grilled recipes. Its firm texture and distinctive taste make it a versatile favorite in both Italian and international cuisine. 

Homemade Provolone requires curd stretching and aging, resulting in a delicious cheese with authentic flavor and texture. 

Cooking Method


  1.  Heat the milk to 32°C (90°F) in a large cheese-making pot. 
  2.  Add the thermophilic starter culture and allow it to ripen for 45 minutes. 
  3.  Stir in the calcium chloride if using. 
  4.  Add the diluted rennet and mix gently. 
  5.  Allow the milk to set for 45–60 minutes until a firm curd forms. 
  6.  Cut the curd into small cubes and let it rest for 10 minutes. 
  7.  Slowly heat the curds to 42°C (108°F), stirring gently. 
  8.  Drain the whey and allow the curds to acidify until they can stretch properly. 
  9.  Cut the curds into pieces and immerse them in hot water. 
  10.  Stretch and knead the curds until smooth and elastic. 
  11.  Shape into a ball, pear, or desired form. 
  12.  Place the cheese in a brine solution for several hours. 
  13.  Air-dry and age for 1–6 months depending on the desired flavor strength.

 

List Ingredients Buy Products
Ingredients

8 liters whole cow's milk

Ingredients

1/4 teaspoon thermophilic starter culture

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1/2 teaspoon calcium chloride (optional, for pasteurized milk)

Ingredients

1/2 teaspoon liquid rennet diluted in 1/4 cup cool water

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2 tablespoons non-iodized cheese salt

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Brine solution for soaking

Ingredients

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