{"id":35167,"date":"2020-01-23T17:16:48","date_gmt":"2020-01-23T16:16:48","guid":{"rendered":"http:\/\/new.provolonevalpadana.it\/characteristics-of-provolone-valpadana\/stagionatura-provolone-valpadana\/"},"modified":"2024-07-09T22:30:05","modified_gmt":"2024-07-09T20:30:05","slug":"maturation-of-provolone-valpadana","status":"publish","type":"page","link":"https:\/\/www.provolonevalpadana.it\/es\/maturation-of-provolone-valpadana\/","title":{"rendered":"Maduraci\u00f3n del Provolone Valpadana DOP"},"content":{"rendered":"
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Maduraci\u00f3n 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 maduraci\u00f3n del Provolone Valpadana DOP requiere habilidad y paciencia: as\u00ed se hace<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Para condimentar el Provolone Valpadana se necesitan dos ingredientes fundamentales: tiempo y paciencia. De hecho, s\u00f3lo as\u00ed el queso de pasta hilada m\u00e1s famoso de Italia puede obtener ese sabor exclusivo que lo convierte en un plato con un sabor \u00fanico.<\/p>\n

Entre los quesos,\u00a0Provolone Valpadana<\/strong><\/a>\u00a0puede presumir de dos versiones completamente diferentes, la\u00a0leve<\/strong><\/a>\u00a0y el\u00a0fuerte<\/strong><\/a>\u00a0uno. Esto no s\u00f3lo en el resultado final, sino tambi\u00e9n en el propio proceso de fabricaci\u00f3n.<\/p>\n

De hecho, incluso antes del centrifugado, la leche se combina con dos versiones de cuajo:<\/p>\n

\u2013 Ternera en el caso del suave Provolone Valpadana;<\/p>\n

\u2013 Cabrito y\/o cordero en el caso de Provolone Valpadana fuerte.<\/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

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SALAMI<\/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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MEL\u00d3N-PERA<\/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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CONO TRUNCADO<\/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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MATRAZ<\/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

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El giro es el mismo para todos los formas<\/strong><\/a>, mientras que el proceso es diferente al momento de sazonar.<\/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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La importancia del condimento<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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El\u00a0maduraci\u00f3n del queso<\/strong>\u00a0Es un proceso durante el cual los alimentos se ponen \u201cen espera\u201d, al final de todas las dem\u00e1s etapas de producci\u00f3n, en un ambiente con condiciones clim\u00e1ticas particulares. Durante este tiempo, que puede variar mucho seg\u00fan el queso de que se trate, se exaltan todas las caracter\u00edsticas y peculiaridades.<\/p>\n

En este caso concreto, antes de la maduraci\u00f3n del queso Provolone Valpadana, tambi\u00e9n se liga, una antigua tradici\u00f3n que a\u00fan perpet\u00faan los maestros queseros.<\/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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\u00bfLeve o fuerte?<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A continuaci\u00f3n, los quesos pasan por los almacenes de maduraci\u00f3n durante un per\u00edodo que var\u00eda de unos d\u00edas a varios meses.<\/p>

El Provolone Valpadana suave tiene un tiempo de crianza m\u00ednimo de 10 d\u00edas, mientras que el tipo fuerte tiene una crianza que puede incluso durar m\u00e1s de 12 meses. En este caso tendremos la Provolone Valpadana POD Fuerte Envejecido<\/strong><\/a>.<\/p>

En ambos casos, sin embargo, es s\u00f3lo este tiempo de espera el que permite a las bacterias actuar y recrear las condiciones ideales para apreciar mejor esta excelencia italiana.<\/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

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\u00bfQu\u00e9 pasa despu\u00e9s?<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Una vez finalizado el aderezo, el Provolone Valpadana est\u00e1 listo para recibir su marca de garant\u00eda (la escarapela), emitida por el\u00a0Consorcio<\/strong><\/a>\u00a0y disciplinado por el\u00a0Regulaciones europeas<\/u><\/a><\/strong>, y entrar en la red de ventas, llegando as\u00ed a las mesas de los italianos y de todo el mundo y haciendo que cada comida sea especial.<\/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":"

Maturation of Provolone Valpadana P.D.O. The maturation of Provolone Valpadana P.D.O. requires skill and patience: here is how it is done Two fundamental ingredients are needed to season Provolone Valpadana: time and patience. Only in this way, in fact, the most famous spun paste cheese in Italy can obtain that exclusive taste that makes it […]<\/p>\n","protected":false},"author":1,"featured_media":46384,"parent":0,"menu_order":16,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-35167","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nThe maturation of Provolone Valpadana requires skill and patience<\/title>\n<meta name=\"description\" content=\"Our master cheesemakers have to stick to on tradition and manual work in order to obtain a absolute perfect seasoning of Provolone Valpadana P.D.O.\" \/>\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\/maturation-of-provolone-valpadana\/\" \/>\n<meta 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