{"id":35162,"date":"2020-01-23T16:52:28","date_gmt":"2020-01-23T15:52:28","guid":{"rendered":"http:\/\/new.provolonevalpadana.it\/characteristics-of-provolone-valpadana\/filatura-del-provolone-valpadana\/"},"modified":"2024-07-09T22:30:07","modified_gmt":"2024-07-09T20:30:07","slug":"spinning-of-provolone-valpadana","status":"publish","type":"page","link":"https:\/\/www.provolonevalpadana.it\/en\/spinning-of-provolone-valpadana\/","title":{"rendered":"Spinning of Provolone Valpadana PDO"},"content":{"rendered":"
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Spinning of Provolone Valpadana PDO<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Home<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The spinning of Provolone Valpadana PDO: the procedure of the master cheesemakers for the realization of the shapes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The spinning of Provolone Valpadana is an extremely fascinating process, representative of this type of cheese.<\/p>

It is the central part of the long production process, which also includes the cooking and subsequent\u00a0maturing<\/strong><\/a>\u00a0phases.<\/p>

Thousands of cows, mainly Friesian breed, produce the milk that will first be collected and then processed in modern dairies. This is where the countless forms that distinguish the\u00a0Provolone Valpadana<\/strong><\/a>\u00a0cheeses are born.<\/p>

Milk is transformed by the ability of man and nature. Today, as in the past, milk becomes curdled and then cheese, through the use of rennet, a substance that already allowed the first shepherds to transform milk into cheese. Today, as in prehistoric times, rennet is an elaboration of nature that comes to us from animals, calves (for the\u00a0mild<\/strong><\/a>\u00a0type), lambs or kids (for the\u00a0strong<\/strong><\/a> and aged strong<\/strong><\/a> type), and that makes the milk coagulate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The use of the serum graft for fermentation and curd breaking are the two fundamental steps<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Before spinning: the serum graft<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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But even before using rennet and starting the spinning of Provolone Valpadana, cheesemakers enrich the milk with another powerful natural element, serum graft, which is whey coming from the previous day's processing and left to rest one day and one night.<\/p>\n

Whey is the liquid that remains in the boiler when the curd has solidified.<\/p>\n

This substance is rich in microorganisms as precious as gold for the phenomena that will move in the future cheese, but also because it is these ferments that, transmitting day by day from one cheese to another, give it the stamp, hidden and intrinsic, but strong and characteristic of the place, the dairy and the cattle of the cowsheds that allocate their milk there.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Spinning and further processing<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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You make two curd breaks. But the most characteristic action of the millenary process that leads us to obtain Provolone Valpadana is the \u201cspinning\u201d (in fact, we speak of Provolone Valpadana PDO as a spun paste cheese).<\/p>\n

Specially created molds allow the dough to be modeled according to the shape you want: spherical, pear, cylindrical, salami, mandarin.<\/p>\n

The salt will give the final touch to the future cheese, before remaining in the maturing warehouses.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Spinning of Provolone Valpadana P.D.O. The spinning of Provolone Valpadana P.D.O.: the procedure of the master cheesemakers for the realization of the shapes The spinning of Provolone Valpadana is an extremely fascinating process, representative of this type of cheese. It is the central part of the long production process, which also includes the cooking and […]<\/p>\n","protected":false},"author":1,"featured_media":36866,"parent":0,"menu_order":16,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-35162","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nSpinning of Provolone Valpadana: the method of master cheese makers<\/title>\n<meta name=\"description\" content=\"It is only with the spinning of Provolone Valpadana that it can acquire its characteristic forms and preserve its taste during the subsequent seasoning\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.provolonevalpadana.it\/en\/characteristics-of-provolone-valpadana__trashed\/spinning-of-provolone-valpadana\/\" \/>\n<meta property=\"og:locale\" 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