{"id":34562,"date":"2020-02-11T17:00:10","date_gmt":"2020-02-11T16:00:10","guid":{"rendered":"http:\/\/new.provolonevalpadana.it\/?page_id=34562"},"modified":"2026-04-25T16:58:06","modified_gmt":"2026-04-25T14:58:06","slug":"lavorazione-del-formaggio-provolone-valpadana","status":"publish","type":"page","link":"https:\/\/www.provolonevalpadana.it\/es\/lavorazione-del-formaggio-provolone-valpadana\/","title":{"rendered":"Procesamiento del queso Provolone Valpadana DOP"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"34562\" class=\"elementor elementor-34562\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-403e3c3d elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"403e3c3d\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;shape_divider_top&quot;:&quot;waves&quot;,&quot;shape_divider_bottom&quot;:&quot;waves&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t<div class=\"elementor-shape elementor-shape-top\" aria-hidden=\"true\" data-negative=\"false\">\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 1000 100\" preserveAspectRatio=\"none\">\n\t<path class=\"elementor-shape-fill\" d=\"M421.9,6.5c22.6-2.5,51.5,0.4,75.5,5.3c23.6,4.9,70.9,23.5,100.5,35.7c75.8,32.2,133.7,44.5,192.6,49.7\n\tc23.6,2.1,48.7,3.5,103.4-2.5c54.7-6,106.2-25.6,106.2-25.6V0H0v30.3c0,0,72,32.6,158.4,30.5c39.2-0.7,92.8-6.7,134-22.4\n\tc21.2-8.1,52.2-18.2,79.7-24.2C399.3,7.9,411.6,7.5,421.9,6.5z\"\/>\n<\/svg>\t\t<\/div>\n\t\t\t\t<div class=\"elementor-shape elementor-shape-bottom\" aria-hidden=\"true\" data-negative=\"false\">\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 1000 100\" preserveAspectRatio=\"none\">\n\t<path class=\"elementor-shape-fill\" d=\"M421.9,6.5c22.6-2.5,51.5,0.4,75.5,5.3c23.6,4.9,70.9,23.5,100.5,35.7c75.8,32.2,133.7,44.5,192.6,49.7\n\tc23.6,2.1,48.7,3.5,103.4-2.5c54.7-6,106.2-25.6,106.2-25.6V0H0v30.3c0,0,72,32.6,158.4,30.5c39.2-0.7,92.8-6.7,134-22.4\n\tc21.2-8.1,52.2-18.2,79.7-24.2C399.3,7.9,411.6,7.5,421.9,6.5z\"\/>\n<\/svg>\t\t<\/div>\n\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-48231be4\" data-id=\"48231be4\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-64442982 elementor-widget elementor-widget-heading\" data-id=\"64442982\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Come si fa il Provolone Valpadana D.O.P.<\/h1>\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2b69cd1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2b69cd1\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-443fb64\" data-id=\"443fb64\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5b69cc6 elementor-align-left elementor-widget elementor-widget-breadcrumbs\" data-id=\"5b69cc6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"breadcrumbs.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p id=\"breadcrumbs\"><span><span><a href=\"https:\/\/www.provolonevalpadana.it\/\">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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-93e1c83 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"93e1c83\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-0dd1133\" data-id=\"0dd1133\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ef8d32e elementor-widget elementor-widget-video\" data-id=\"ef8d32e\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/www.youtube.com\\\/watch?v=ZIYl2ZsOXpg&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1d8757f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1d8757f\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-b051d08\" data-id=\"b051d08\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-22bd0f1 elementor-widget elementor-widget-heading\" data-id=\"22bd0f1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Le fasi della lavorazione del Provolone Valpadana D.O.P., tra tradizione e tecnologia<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ebb4567 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"ebb4567\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b016f4f elementor-widget elementor-widget-heading\" data-id=\"b016f4f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Tecnica di produzione<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e2c7798 elementor-widget elementor-widget-text-editor\" data-id=\"e2c7798\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La tecnologia di trasformazione del latte destinato alla produzione del formaggio Provolone Valpadana DOP \u00e8 la classica lavorazione della \u201cpasta filata\u201d, basata su criteri fisici, chimici e batteriologici e si sviluppa in alcune fasi essenziali:<\/p><ol><li><a href=\"#Preparazionelatte\">preparazione del latte in caldaia<\/a><\/li><li><a href=\"#Aggiuntacaglio\">aggiunta delle culture dei fermenti lattici e del caglio<\/a><\/li><li><a href=\"#Coagulazione\">coagulazione<\/a><\/li><li><a href=\"#Fermentazione\">fermentazione e taglio della pasta<\/a><\/li><li><a href=\"#Filatura\">filatura<\/a><\/li><li><a href=\"#Modellatura\">modellatura, raffreddamento e rassodamento<\/a><\/li><li><a href=\"#Salatura\">salatura<\/a><\/li><li><a href=\"#Legatura\">legatura (ed eventuale affumicatura)<\/a><\/li><li><a href=\"#Stagionatura\">stagionatura delle forme<\/a><\/li><\/ol>\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-279c3ce elementor-section-stretched elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"279c3ce\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e9b6c20\" data-id=\"e9b6c20\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d1e0ef5 elementor-widget elementor-widget-heading\" data-id=\"d1e0ef5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Le fasi della lavorazione<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-edeadb6 elementor-arrows-position-outside elementor-widget elementor-widget-image-carousel\" data-id=\"edeadb6\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;slides_to_show&quot;:&quot;4&quot;,&quot;navigation&quot;:&quot;arrows&quot;,&quot;image_spacing_custom&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:5,&quot;sizes&quot;:[]},&quot;slides_to_show_tablet&quot;:&quot;3&quot;,&quot;autoplay&quot;:&quot;yes&quot;,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;pause_on_interaction&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:5000,&quot;infinite&quot;:&quot;yes&quot;,&quot;speed&quot;:500,&quot;image_spacing_custom_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;image_spacing_custom_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"image-carousel.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-image-carousel-wrapper swiper\" role=\"region\" aria-roledescription=\"carousel\" aria-label=\"Carosello d&#039;immagini\" dir=\"ltr\">\n\t\t\t<div class=\"elementor-image-carousel swiper-wrapper\" aria-live=\"off\">\n\t\t\t\t\t\t\t\t<div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"1 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-aggiunta-caglio.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"2 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-coagulo.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"3 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" 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class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-pasta-pressata.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"7 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-primo-taglio.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"8 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-maturazione-pasta.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"9 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-rivoltamento-pasta.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"10 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-copertura-pasta.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"11 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-taglio-pasta.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"12 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-pasta-da-filare.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"13 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-filatura-della-pasta.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"14 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-formatura.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"15 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-incordatura.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"16 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-rassodamento.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"17 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-forme-in-salina.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"18 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-legatura-mandarino.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"19 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-apposizione-coccarda.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"20 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-stagionatura.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"21 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-tassellatura.jpg\" alt=\"\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"22 di 22\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-del-Provolone-timbratura.jpg\" alt=\"\" \/><\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-swiper-button elementor-swiper-button-prev\" role=\"button\" tabindex=\"0\">\n\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-eicon-chevron-left\" viewBox=\"0 0 1000 1000\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M646 125C629 125 613 133 604 142L308 442C296 454 292 471 292 487 292 504 296 521 308 533L604 854C617 867 629 875 646 875 663 875 679 871 692 858 704 846 713 829 713 812 713 796 708 779 692 767L438 487 692 225C700 217 708 204 708 187 708 171 704 154 692 142 675 129 663 125 646 125Z\"><\/path><\/svg>\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"elementor-swiper-button elementor-swiper-button-next\" role=\"button\" tabindex=\"0\">\n\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-eicon-chevron-right\" viewBox=\"0 0 1000 1000\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M696 533C708 521 713 504 713 487 713 471 708 454 696 446L400 146C388 133 375 125 354 125 338 125 325 129 313 142 300 154 292 171 292 187 292 204 296 221 308 233L563 492 304 771C292 783 288 800 288 817 288 833 296 850 308 863 321 871 338 875 354 875 371 875 388 867 400 854L696 533Z\"><\/path><\/svg>\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<\/div>\n\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-21ea0c6 elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"21ea0c6\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-37148c1\" data-id=\"37148c1\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e2d22c9 elementor-widget elementor-widget-heading\" data-id=\"e2d22c9\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"Preparazionelatte\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">1<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c0a7b49 elementor-widget elementor-widget-heading\" data-id=\"c0a7b49\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Preparazione del latte in caldaia<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3b5cda9 elementor-widget elementor-widget-text-editor\" data-id=\"3b5cda9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Il latte di vacca intero, ad acidit\u00e0 naturale e selezionato in conformit\u00e0 con le disposizioni previste dal disciplinare, in termini di provenienza geografica ed alimentazione delle lattifere, raccolto entro le 60 ore successive dalla prima mungitura, pu\u00f2 essere trattato termicamente sino alla temperatura di pastorizzazione qualora sia destinato a produrre <a href=\"https:\/\/www.provolonevalpadana.it\/provolone-valpadana-dop\/dolce\/\"><strong>Provolone Valpadana DOP Dolce<\/strong><\/a> e alla <a href=\"https:\/\/www.provolonevalpadana.it\/provolone-valpadana-dop\/piccante\/\"><strong>tipologia Piccante<\/strong><\/a> fino a 6 kg di peso; mentre, per la tipologia Piccante oltre i 6 kg, il latte pu\u00f2 essere, al massimo, termizzato.<\/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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-56eb929\" data-id=\"56eb929\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-83616a7 elementor-widget elementor-widget-image\" data-id=\"83616a7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/02\/Lavorazione-Provolone-latte-da-mucche-razza-Frisona.jpg\" title=\"\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2221cc9 elementor-section-stretched elementor-reverse-tablet elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2221cc9\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-7521984\" data-id=\"7521984\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-56f566e elementor-widget elementor-widget-image\" data-id=\"56f566e\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;sticky&quot;:&quot;top&quot;,&quot;sticky_parent&quot;:&quot;yes&quot;,&quot;sticky_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;,&quot;mobile&quot;],&quot;sticky_offset&quot;:0,&quot;sticky_effects_offset&quot;:0,&quot;sticky_anchor_link_offset&quot;:0}\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/10\/Lavorazione-del-Provolone-aggiunta-del-caglio.jpg\" title=\"\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-3f2da0d\" data-id=\"3f2da0d\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0d9e6d9 elementor-widget elementor-widget-heading\" data-id=\"0d9e6d9\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"Aggiuntacaglio\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">2<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f7eda70 elementor-widget elementor-widget-heading\" data-id=\"f7eda70\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Aggiunta dei fermenti lattici e del caglio<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5df5ee7 elementor-widget elementor-widget-text-editor\" data-id=\"5df5ee7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La cultura dei fermenti lattici utilizzata in lavorazione \u00e8 costituita da siero innesto naturale, ovvero dalla cultura microbica naturalmente selezionata in quel dato caseificio nel siero residuo della caseificazione del giorno precedente. Chiaramente, il siero innesto \u00e8 uno dei capisaldi della trasformazione casearia del <a href=\"https:\/\/www.provolonevalpadana.it\/provolone-valpadana-dop\/\"><strong>Provolone Valpadana DOP<\/strong><\/a>, in quanto sar\u00e0 la idonea carica batterica a creare le condizioni affinch\u00e9 le altre fasi si susseguano in modo ottimale.<\/p><p>Prima di parlare della coagulazione del latte \u00e8 importante parlare del caglio e delle sue tipologie, che poi caratterizzano il formaggio. Il caglio (o presame) \u00e8 il complesso enzimatico che modifica la caseina del latte provocando la coagulazione del latte stesso. I cagli in uso nell\u2019industria lattiero casearia sono diversi, ma per la produzione del formaggio Provolone Valpadana DOP ne sono autorizzate due tipologie:<\/p><ul><li>il caglio di vitello in formulazione liquida (estratto dall\u2019abomaso del vitello), contenente sostanzialmente due enzimi (chimosina e pepsina);<\/li><li>il caglio di agnello e\/o capretto in formulazione pasta (abomasi di agnello e\/o capretto, macinati ed impastati con sale) contenente diversi enzimi quali la chimosina, la pepsina, la lipasi e la complessa zimasi (intero corredo enzimatico) del quarto stomaco degli ovi-caprini, ancor oggi conosciuta solo parzialmente<\/li><\/ul>\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-49e0483 elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"49e0483\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-43b4ae0\" data-id=\"43b4ae0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5ec4059 elementor-widget elementor-widget-heading\" data-id=\"5ec4059\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"Coagulazione\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">3<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fd78f59 elementor-widget elementor-widget-heading\" data-id=\"fd78f59\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Coagulazione<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-60db62e elementor-widget elementor-widget-text-editor\" data-id=\"60db62e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Concettualmente, la coagulazione del latte (nella produzione di Provolone Valpadana DOP avviene intorno alla temperatura dei 36-39\u00b0C.), \u00e8 il cambiamento di stato fisico del latte (dallo stato liquido a gel), ottenuto grazie all\u2019azione del caglio sulla caseina dispersa nel latte.<\/p><p>In pratica, le micelle di caseina, anzich\u00e9 \u201cgalleggiare\u201d nel latte, dopo l\u2019azione del caglio si uniscono formando un reticolo tridimensionale che ingloba il grasso, una parte del siero ed i fermenti lattici, formando cos\u00ec una gelatina (paracaseinato bicalcico) chiamata comunemente cagliata.<\/p><p>In definitiva, il caglio liquido di vitello dar\u00e0 origine ad una cagliata idonea per la produzione del Provolone Valpadana DOP Dolce, mentre il caglio in pasta di agnello e\/o capretto dar\u00e0 origine ad una cagliata idonea alla produzione del Provolone Valpadana DOP Piccante, in quanto le lipasi, unitamente al complesso sistema enzimatico presente, favorir\u00e0 l\u2019insorgere di quei complessi aromi che, insieme alle sensazioni trigeminali, caratterizzano l\u2019unicit\u00e0 e la preziosit\u00e0 di questo formaggio.<\/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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-1ebb601\" data-id=\"1ebb601\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-108e623 elementor-widget elementor-widget-image\" data-id=\"108e623\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;sticky&quot;:&quot;top&quot;,&quot;sticky_parent&quot;:&quot;yes&quot;,&quot;sticky_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;,&quot;mobile&quot;],&quot;sticky_offset&quot;:0,&quot;sticky_effects_offset&quot;:0,&quot;sticky_anchor_link_offset&quot;:0}\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/10\/lavorazione-del-provolone-coagulazione.jpg\" title=\"\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d6bbacb elementor-section-stretched elementor-reverse-tablet elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d6bbacb\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-a2b63db\" data-id=\"a2b63db\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e1aa456 elementor-widget elementor-widget-gallery\" data-id=\"e1aa456\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;gallery_layout&quot;:&quot;justified&quot;,&quot;ideal_row_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:260,&quot;sizes&quot;:[]},&quot;sticky&quot;:&quot;top&quot;,&quot;sticky_parent&quot;:&quot;yes&quot;,&quot;lazyload&quot;:&quot;yes&quot;,&quot;ideal_row_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:200,&quot;sizes&quot;:[]},&quot;ideal_row_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:150,&quot;sizes&quot;:[]},&quot;gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;link_to&quot;:&quot;file&quot;,&quot;overlay_background&quot;:&quot;yes&quot;,&quot;content_hover_animation&quot;:&quot;fade-in&quot;,&quot;sticky_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;,&quot;mobile&quot;],&quot;sticky_offset&quot;:0,&quot;sticky_effects_offset&quot;:0,&quot;sticky_anchor_link_offset&quot;:0}\" data-widget_type=\"gallery.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-gallery__container\">\n\t\t\t\t\t\t\t<a class=\"e-gallery-item elementor-gallery-item elementor-animated-content\" href=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/Lavorazione-del-Provolone-taglio-della-pasta.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-slideshow=\"e1aa456\" data-elementor-lightbox-title=\"Lavorazione-del-Provolone-taglio-della-pasta\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDYzOTksInVybCI6Imh0dHBzOlwvXC93d3cucHJvdm9sb25ldmFscGFkYW5hLml0XC93cC1jb250ZW50XC91cGxvYWRzXC8yMDI0XC8wN1wvTGF2b3JhemlvbmUtZGVsLVByb3ZvbG9uZS10YWdsaW8tZGVsbGEtcGFzdGEuanBnIiwic2xpZGVzaG93IjoiZTFhYTQ1NiJ9\">\n\t\t\t\t\t<div class=\"e-gallery-image elementor-gallery-item__image\" data-thumbnail=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/Lavorazione-del-Provolone-taglio-della-pasta.jpg\" data-width=\"600\" data-height=\"600\" aria-label=\"\" role=\"img\" ><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-gallery-item__overlay\"><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<a class=\"e-gallery-item elementor-gallery-item elementor-animated-content\" href=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/lavorazione-del-provolone-pasta-pronta-da-filare.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-slideshow=\"e1aa456\" data-elementor-lightbox-title=\"lavorazione-del-provolone-pasta-pronta-da-filare\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDY0MDIsInVybCI6Imh0dHBzOlwvXC93d3cucHJvdm9sb25ldmFscGFkYW5hLml0XC93cC1jb250ZW50XC91cGxvYWRzXC8yMDI0XC8wN1wvbGF2b3JhemlvbmUtZGVsLXByb3ZvbG9uZS1wYXN0YS1wcm9udGEtZGEtZmlsYXJlLmpwZyIsInNsaWRlc2hvdyI6ImUxYWE0NTYifQ%3D%3D\">\n\t\t\t\t\t<div class=\"e-gallery-image elementor-gallery-item__image\" data-thumbnail=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/lavorazione-del-provolone-pasta-pronta-da-filare.jpg\" data-width=\"600\" data-height=\"600\" aria-label=\"\" role=\"img\" ><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-gallery-item__overlay\"><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-e273872\" data-id=\"e273872\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d9d3276 elementor-widget elementor-widget-heading\" data-id=\"d9d3276\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"Fermentazione\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">4<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b6d459e elementor-widget elementor-widget-heading\" data-id=\"b6d459e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Fermentazione e taglio della pasta<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4923caa elementor-widget elementor-widget-text-editor\" data-id=\"4923caa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Dopo la lavorazione del latte in caldaia, la cagliata \u00e8 lasciata a riposo su idonee superfici, affinch\u00e9 possa fermentare ed acidificare al punto giusto e si creino le condizioni ideali per la filatura della pasta. Questa fermentazione altro non \u00e8 che la continuazione del processo iniziato con l\u2019aggiunta del siero innesto al latte e, quindi, al corretto sviluppo microbico durante le fasi di lavorazione e di maturazione della pasta, oggi, invece, questa fase viene monitorata con apposite apparecchiature. In passato, per vedere se la pasta era pronta per essere filata si procedeva per tentativi, immergendo un pezzo di pasta in acqua bollente, per verificare se si allungava a dovere, altrimenti si aspettava ancora e poi si riprovava. Da questa pratica, il nome di prova, provatura, provola, provolone. Raggiunto il punto della giusta maturazione la pasta viene tagliata e raffreddata per fermare la fermentazione e, successivamente, filata.\u00a0<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b89c4aa elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b89c4aa\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-85ee528\" data-id=\"85ee528\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0c92c4f elementor-widget elementor-widget-heading\" data-id=\"0c92c4f\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"Filatura\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">5<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-88a9c36 elementor-widget elementor-widget-heading\" data-id=\"88a9c36\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Filatura<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4c58e28 elementor-widget elementor-widget-text-editor\" data-id=\"4c58e28\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Questa pratica tecnologica prende il nome dalla filatura della lana, nel senso che la pasta del formaggio \u00e8 matura quando viene scaldata e, tirandola, si allunga in modo da formare fili lunghissimi.<\/p><p>Si pensi che solo 10 grammi di pasta, volendo, si possono allungare sino ad un metro.<\/p><p>La <a href=\"https:\/\/www.provolonevalpadana.it\/caratteristiche-del-provolone-valpadana\/filatura-del-provolone-valpadana\/\"><strong>filatura<\/strong><\/a> avviene in acqua a temperatura elevata e, per secoli (in incognito), ha svolto la funzione di pastorizzazione ante litteram, prima cio\u00e8 che il fondatore della moderna microbiologia, il prof. Louis Pasteur (1822-1895), facesse le sue scoperte.<\/p><p>In pratica la struttura della pasta da granulosa e discontinua diventa fibrosa, continua e plastica. Attualmente il processo di filatura pu\u00f2 avvenire, artigianalmente a mano o, pi\u00f9 comunemente, utilizzando filatrici continue in grado di assicurare un processo rispettoso degli usi leali e costanti tramandati dalla tradizione.<\/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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-72c7cf6\" data-id=\"72c7cf6\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-be0a5d0 elementor-widget elementor-widget-image\" data-id=\"be0a5d0\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;sticky&quot;:&quot;top&quot;,&quot;sticky_parent&quot;:&quot;yes&quot;,&quot;sticky_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;,&quot;mobile&quot;],&quot;sticky_offset&quot;:0,&quot;sticky_effects_offset&quot;:0,&quot;sticky_anchor_link_offset&quot;:0}\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/10\/Lavorazione-del-Provolone-filatura.jpg\" title=\"\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e9e49b9 elementor-section-stretched elementor-reverse-tablet elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e9e49b9\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-b21e658\" data-id=\"b21e658\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cb14aff elementor-widget elementor-widget-gallery\" data-id=\"cb14aff\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;gallery_layout&quot;:&quot;justified&quot;,&quot;ideal_row_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:260,&quot;sizes&quot;:[]},&quot;sticky&quot;:&quot;top&quot;,&quot;sticky_parent&quot;:&quot;yes&quot;,&quot;lazyload&quot;:&quot;yes&quot;,&quot;ideal_row_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:200,&quot;sizes&quot;:[]},&quot;ideal_row_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:150,&quot;sizes&quot;:[]},&quot;gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;link_to&quot;:&quot;file&quot;,&quot;overlay_background&quot;:&quot;yes&quot;,&quot;content_hover_animation&quot;:&quot;fade-in&quot;,&quot;sticky_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;,&quot;mobile&quot;],&quot;sticky_offset&quot;:0,&quot;sticky_effects_offset&quot;:0,&quot;sticky_anchor_link_offset&quot;:0}\" data-widget_type=\"gallery.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-gallery__container\">\n\t\t\t\t\t\t\t<a class=\"e-gallery-item elementor-gallery-item elementor-animated-content\" href=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/Lavorazione-del-Provolone-modellatura-della-forma.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-slideshow=\"cb14aff\" data-elementor-lightbox-title=\"Lavorazione-del-Provolone-modellatura-della-forma\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDY0MDgsInVybCI6Imh0dHBzOlwvXC93d3cucHJvdm9sb25ldmFscGFkYW5hLml0XC93cC1jb250ZW50XC91cGxvYWRzXC8yMDI0XC8wN1wvTGF2b3JhemlvbmUtZGVsLVByb3ZvbG9uZS1tb2RlbGxhdHVyYS1kZWxsYS1mb3JtYS5qcGciLCJzbGlkZXNob3ciOiJjYjE0YWZmIn0%3D\">\n\t\t\t\t\t<div class=\"e-gallery-image elementor-gallery-item__image\" data-thumbnail=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/Lavorazione-del-Provolone-modellatura-della-forma.jpg\" data-width=\"600\" data-height=\"600\" aria-label=\"\" role=\"img\" ><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-gallery-item__overlay\"><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<a class=\"e-gallery-item elementor-gallery-item elementor-animated-content\" href=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/Lavorazione-del-Provolone-rassodamento-forme.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-slideshow=\"cb14aff\" data-elementor-lightbox-title=\"Lavorazione-del-Provolone-rassodamento-forme\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDY0MTEsInVybCI6Imh0dHBzOlwvXC93d3cucHJvdm9sb25ldmFscGFkYW5hLml0XC93cC1jb250ZW50XC91cGxvYWRzXC8yMDI0XC8wN1wvTGF2b3JhemlvbmUtZGVsLVByb3ZvbG9uZS1yYXNzb2RhbWVudG8tZm9ybWUuanBnIiwic2xpZGVzaG93IjoiY2IxNGFmZiJ9\">\n\t\t\t\t\t<div class=\"e-gallery-image elementor-gallery-item__image\" data-thumbnail=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/Lavorazione-del-Provolone-rassodamento-forme.jpg\" data-width=\"600\" data-height=\"600\" aria-label=\"\" role=\"img\" ><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-gallery-item__overlay\"><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-9dbb037\" data-id=\"9dbb037\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-95a8574 elementor-widget elementor-widget-heading\" data-id=\"95a8574\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"Modellatura\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">6<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2229b45 elementor-widget elementor-widget-heading\" data-id=\"2229b45\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Modellatura, raffreddamento e rassodamento<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bdee200 elementor-widget elementor-widget-text-editor\" data-id=\"bdee200\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Dopo la filatura, la massa caseosa, ancora calda, viene modellata manualmente o mediante appositi stampi speciali, nelle forme e nelle pezzature programmate che, successivamente, vengono poste in acqua gelida corrente per favorire un veloce raffreddamento ed il conseguente rassodamento.<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-25bf644 elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"25bf644\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-7755472\" data-id=\"7755472\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6d9acc5 elementor-widget elementor-widget-heading\" data-id=\"6d9acc5\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"Salatura\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">7<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b6210dc elementor-widget elementor-widget-heading\" data-id=\"b6210dc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Salatura<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7473db6 elementor-widget elementor-widget-text-editor\" data-id=\"7473db6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Terminato il raffreddamento ed il rassodamento, le forme passano alla fase di salatura in salamoia, dove permangono da poche ore sino a trenta giorni, a seconda della loro forma e peso.<\/p><p>Durante la salatura si verifica il processo di osmosi (scambio tra liquidi miscibili) che favorisce l\u2019ingresso del sale e la fuoriuscita del siero.<\/p><p>Terminata la salatura le forme vengono asciugate e preparate per entrare nei magazzini di stagionatura.<\/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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-2c26dfd\" data-id=\"2c26dfd\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-aa02cfe elementor-widget elementor-widget-image\" data-id=\"aa02cfe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/10\/Lavorazione-del-Provolone-salatura.jpg\" title=\"\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5538122 elementor-section-stretched elementor-reverse-tablet elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5538122\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-4122f43\" data-id=\"4122f43\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-86c323e elementor-widget elementor-widget-gallery\" data-id=\"86c323e\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;gallery_layout&quot;:&quot;justified&quot;,&quot;ideal_row_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:260,&quot;sizes&quot;:[]},&quot;sticky&quot;:&quot;top&quot;,&quot;sticky_parent&quot;:&quot;yes&quot;,&quot;lazyload&quot;:&quot;yes&quot;,&quot;ideal_row_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:200,&quot;sizes&quot;:[]},&quot;ideal_row_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:150,&quot;sizes&quot;:[]},&quot;gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;link_to&quot;:&quot;file&quot;,&quot;overlay_background&quot;:&quot;yes&quot;,&quot;content_hover_animation&quot;:&quot;fade-in&quot;,&quot;sticky_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;,&quot;mobile&quot;],&quot;sticky_offset&quot;:0,&quot;sticky_effects_offset&quot;:0,&quot;sticky_anchor_link_offset&quot;:0}\" data-widget_type=\"gallery.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-gallery__container\">\n\t\t\t\t\t\t\t<a class=\"e-gallery-item elementor-gallery-item elementor-animated-content\" href=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/Lavorazione-Provolone-Legatura-forme.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-slideshow=\"86c323e\" data-elementor-lightbox-title=\"Lavorazione-Provolone-Legatura-forme\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDY0MTQsInVybCI6Imh0dHBzOlwvXC93d3cucHJvdm9sb25ldmFscGFkYW5hLml0XC93cC1jb250ZW50XC91cGxvYWRzXC8yMDI0XC8wN1wvTGF2b3JhemlvbmUtUHJvdm9sb25lLUxlZ2F0dXJhLWZvcm1lLmpwZyIsInNsaWRlc2hvdyI6Ijg2YzMyM2UifQ%3D%3D\">\n\t\t\t\t\t<div class=\"e-gallery-image elementor-gallery-item__image\" data-thumbnail=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/Lavorazione-Provolone-Legatura-forme.jpg\" data-width=\"600\" data-height=\"600\" aria-label=\"\" role=\"img\" ><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-gallery-item__overlay\"><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<a class=\"e-gallery-item elementor-gallery-item elementor-animated-content\" href=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/Lavorazione-del-Provolone-coccarda.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-slideshow=\"86c323e\" data-elementor-lightbox-title=\"Lavorazione-del-Provolone-coccarda\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDY0MTcsInVybCI6Imh0dHBzOlwvXC93d3cucHJvdm9sb25ldmFscGFkYW5hLml0XC93cC1jb250ZW50XC91cGxvYWRzXC8yMDI0XC8wN1wvTGF2b3JhemlvbmUtZGVsLVByb3ZvbG9uZS1jb2NjYXJkYS5qcGciLCJzbGlkZXNob3ciOiI4NmMzMjNlIn0%3D\">\n\t\t\t\t\t<div class=\"e-gallery-image elementor-gallery-item__image\" data-thumbnail=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2024\/07\/Lavorazione-del-Provolone-coccarda.jpg\" data-width=\"600\" data-height=\"600\" aria-label=\"\" role=\"img\" ><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-gallery-item__overlay\"><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-c632220\" data-id=\"c632220\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f8dabb7 elementor-widget elementor-widget-heading\" data-id=\"f8dabb7\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"Legatura\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">8<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-33fd4aa elementor-widget elementor-widget-heading\" data-id=\"33fd4aa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Legatura<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-917a7c7 elementor-widget elementor-widget-text-editor\" data-id=\"917a7c7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La fase di preparazione alla stagionatura prevede la legatura con corde idonee al contatto con alimenti, secondo una tecnica tanto tradizionale quanto pratica ed efficiente. Il tipo di legatura con le \u201ccorde madri\u201d, costituisce il tocco in pi\u00f9 del casaro. Infatti, \u00e8 sempre in rapporto alla forma ed al peso che sono previste le nicchie di passaggio delle corde di sostegno.<\/p><p>Le forme, opportunamente legate ed eventualmente affumicate, sono trattate in superfice secondo le indicazioni della vigente legislazione, al fine di preservare la stesse dagli attacchi di muffe ed acari. Prima della immissione in magazzino, per il previsto periodo di maturazione, viene apposta la coccarda, il <a href=\"https:\/\/www.provolonevalpadana.it\/marchio-provolone-valpadana\/\"><strong>marchio<\/strong><\/a> che identifica il solo formaggio DOP. Alla fine della stagionatura, le forme saranno poi etichettate e paraffinate per essere inviate alla distribuzione.<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7e162ed elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7e162ed\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-a012fa6\" data-id=\"a012fa6\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f7a3535 elementor-widget elementor-widget-heading\" data-id=\"f7a3535\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"Stagionatura\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">9<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0b1d17a elementor-widget elementor-widget-heading\" data-id=\"0b1d17a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Stagionatura<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ec6a0c8 elementor-widget elementor-widget-text-editor\" data-id=\"ec6a0c8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Proprio nei magazzini, grazie ai processi fisici, chimici e microbiologici della <a href=\"https:\/\/www.provolonevalpadana.it\/caratteristiche-del-provolone-valpadana\/stagionatura-provolone-valpadana\/\"><strong>stagionatura<\/strong><\/a>, lasciamo le forme avvolte nella loro affascinante complessit\u00e0, ricordando solo che \u00e8 proprio la stagionatura a liberare tutte le naturali potenzialit\u00e0 sensoriali del Provolone Valpadana DOP.<\/p><p>In conclusione, una tecnologia semplice nei concetti quanto articolata negli effetti sul prodotto finito, che riflettono pienamente i valori della tradizione e dell\u2019arte casearia, congiuntamente alla tipicit\u00e0 del prodotto ottenuto.<\/p><p>La garanzia di rintracciabilit\u00e0 di ogni forma di Provolone Valpadana DOP \u00e8 ottenuta attraverso l\u2019apposizione un codice aziendale univoco, numerico e\/o alfanumerico, per la individuazione delle stesse forme fino al consumo.<\/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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-8e0218d\" data-id=\"8e0218d\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-670fb00 elementor-widget elementor-widget-image\" data-id=\"670fb00\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;sticky&quot;:&quot;top&quot;,&quot;sticky_parent&quot;:&quot;yes&quot;,&quot;sticky_on&quot;:[&quot;desktop&quot;,&quot;tablet&quot;,&quot;mobile&quot;],&quot;sticky_offset&quot;:0,&quot;sticky_effects_offset&quot;:0,&quot;sticky_anchor_link_offset&quot;:0}\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.provolonevalpadana.it\/wp-content\/uploads\/2020\/10\/Lavorazione-del-Provolone-la-stagionatura.jpg\" title=\"\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\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>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Come si fa il Provolone Valpadana D.O.P. Le fasi della lavorazione del Provolone Valpadana D.O.P., tra tradizione e tecnologia Tecnica di produzione La tecnologia di trasformazione del latte destinato alla produzione del formaggio Provolone Valpadana DOP \u00e8 la classica lavorazione della \u201cpasta filata\u201d, basata su criteri fisici, chimici e batteriologici e si sviluppa in alcune [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":36876,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-34562","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le fasi della lavorazione del Provolone Valpadana D.O.P.<\/title>\n<meta name=\"description\" content=\"Un affascinante viaggio nella lavorazione del Provolone Valpadana, tra antiche tradizioni e modernit\u00e0 che portano alla nascita di quest\u2019eccellenza\" \/>\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\/es\/lavorazione-del-formaggio-provolone-valpadana\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le fasi della lavorazione del Provolone Valpadana D.O.P.\" \/>\n<meta property=\"og:description\" content=\"Un affascinante viaggio nella lavorazione del Provolone Valpadana, tra antiche tradizioni e modernit\u00e0 che portano alla nascita di quest\u2019eccellenza\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.provolonevalpadana.it\/es\/lavorazione-del-formaggio-provolone-valpadana\/\" \/>\n<meta property=\"og:site_name\" content=\"Consorzio Tutela Provolone Valpadana\" \/>\n<meta property=\"article:modified_time\" 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