{"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\/es\/spinning-of-provolone-valpadana\/","title":{"rendered":"Hilatura del Provolone Valpadana DOP"},"content":{"rendered":"
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Hilatura del Provolone Valpadana DOP<\/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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La hilatura del Provolone Valpadana DOP: el procedimiento de los maestros queseros para la realizaci\u00f3n de las formas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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El hilado del Provolone Valpadana es un proceso sumamente fascinante y representativo de este tipo de queso.<\/p>

Es la parte central del largo proceso de elaboraci\u00f3n, que incluye tambi\u00e9n la cocci\u00f3n y posterior\u00a0madurando<\/strong><\/a>\u00a0fases.<\/p>

Miles de vacas, principalmente de raza frisona, producen la leche que primero ser\u00e1 recolectada y luego procesada en las lecher\u00edas modernas. Aqu\u00ed es donde surgen las innumerables formas que distinguen al\u00a0Provolone Valpadana<\/strong><\/a>\u00a0nace el queso.<\/p>

La leche se transforma gracias a la capacidad del hombre y de la naturaleza. Hoy, como anta\u00f1o, la leche se cuaja y luego el queso, mediante el uso del cuajo, sustancia que ya permit\u00eda a los primeros pastores transformar la leche en queso. Hoy, como en la prehistoria, el cuajo es una elaboraci\u00f3n de la naturaleza que nos llega de los animales, los terneros (por el\u00a0leve<\/strong><\/a>\u00a0tipo), corderos o cabritos (para el\u00a0fuerte<\/strong><\/a> y envejecido fuerte<\/strong><\/a> tipo), y que hace que la leche se coagule.<\/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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El uso del injerto de suero para la fermentaci\u00f3n y el descuajado son los dos pasos fundamentales<\/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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Antes del hilado: el injerto de suero<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pero incluso antes de utilizar el cuajo y comenzar a hilar el Provolone Valpadana, los queseros enriquecen la leche con otro potente elemento natural, el suero injerto, que es el suero procedente de la elaboraci\u00f3n del d\u00eda anterior y que se deja reposar un d\u00eda y una noche.<\/p>\n

El suero es el l\u00edquido que queda en la caldera cuando la cuajada se ha solidificado.<\/p>\n

Esta sustancia es rica en microorganismos tan preciosos como el oro para los fen\u00f3menos que mover\u00e1n en el futuro queso, pero tambi\u00e9n porque son estos fermentos los que, transmiti\u00e9ndose d\u00eda a d\u00eda de un queso a otro, le dan el sello, oculto e intr\u00ednseco, pero fuerte y caracter\u00edstico del lugar, la lecher\u00eda y el ganado de los establos que all\u00ed destinan su leche.<\/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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Hilatura y procesamiento posterior<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Haces dos descansos de cuajada. Pero la acci\u00f3n m\u00e1s caracter\u00edstica del proceso milenario que nos lleva a la obtenci\u00f3n del Provolone Valpadana es el \u201chilado\u201d (de hecho, hablamos del Provolone Valpadana DOP como un queso de pasta hilada).<\/p>\n

Los moldes especialmente creados permiten modelar la masa seg\u00fan la forma deseada: esf\u00e9rica, pera, cil\u00edndrica, salami, mandarina.<\/p>\n

La sal dar\u00e1 el toque final al futuro queso, antes de permanecer en las naves de maduraci\u00f3n.<\/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\/es\/characteristics-of-provolone-valpadana__trashed\/spinning-of-provolone-valpadana\/\" \/>\n<meta property=\"og:locale\" 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