Provola Affumicata

About

Denomination: Provola Affumicata, because it undergoes the process of cold smoking for about 10 minutes at 40 ~ 50 °C.
Originally from Campania region, under the name "provola" or its variants, several other regions have registered their products into the list of "traditional Italian food products".

Information

Other names: Provola

Translations: Provolo Affumicata, Provola affumicata, Provola affumicata, Provola affumicata, 葫芦Affumicata, Провола Аффумицата, Provola affumicata

Physical Description

It belong to the category of “formaggi a pasta filata” (Italian for: "spun paste"), also known as stretched-curd or pulled-curd cheeses like: mozzarella and fior di latte.
It’s a whole-milk cow cheese with a smooth skin, produced throughout the year with milk from two milkings.
Average size weight between 500 to 600 g.
There is also a production of provola made from “buffalo milk”, in Campania, (production area: Avellino, Benevento, Caserta, Napoli, Salerno).

Tasting Notes

Wine complements: White vines from campania, Sauvignon from friuli

Substitutes: Provola, Provolone

Conserving and Storing

Should be eaten within a matter of 10dd max and stored at below 10 °C temperature.

Social/Political

History: One of the oldest cheese documented in Campania, the origin of the term "Provola" may come from the word ‘Pruvatura’ or ‘Pruvula, formerly used to identify the cheese given to the members of the “Capitolo”, (gathering of religious people), on their way to the monastery of San Lorenzo in Capua (Caserta).