Provolone Cheese: Why Is It Round And What Does It Mean?
What To Know
- In the 12th century, Benedictine monks in the province of Foggia began experimenting with cheesemaking techniques, seeking to create a cheese that would last longer than the perishable fresh cheeses of the time.
- The stretching and kneading of the curd also results in the formation of a thin skin on the surface of the cheese.
- ” The round shape of these cauldrons facilitated the stretching and kneading of the curd, creating the characteristic round form of the cheese.
Introduction:
Provolone, an iconic Italian cheese renowned for its distinctive round shape, has captivated cheese enthusiasts for centuries. But why is provolone cheese round? This seemingly simple question holds a fascinating story, revealing the intricate interplay of history, tradition, and cheesemaking techniques. Embark on a culinary adventure as we delve into the intriguing reasons behind provolone’s enigmatic roundness.
History and Tradition: A Tale of Ancient Roots
The origins of provolone cheese can be traced back to the southern Italian regions of Campania and Basilicata. In the 12th century, Benedictine monks in the province of Foggia began experimenting with cheesemaking techniques, seeking to create a cheese that would last longer than the perishable fresh cheeses of the time.
Inspired by the traditional production methods of other Italian cheeses, such as caciocavallo, the monks developed a unique process that involved stretching and kneading the curd. This technique resulted in a cheese with a firm, elastic texture and a distinctive round shape that allowed for easy transportation and storage.
The Practicality of Roundness: Storage and Transportation
The round shape of provolone cheese served a practical purpose in the days before refrigeration. The spherical form allowed the cheese to be easily rolled, making it convenient for transportation and storage. The round shape also helped to distribute the weight of the cheese evenly, preventing it from becoming misshapen or damaged during transport.
Furthermore, the round shape facilitated the aging process. By hanging the provolone cheeses from beams or poles, the cheesemakers could ensure that the aging process occurred evenly, resulting in a consistent flavor and texture throughout the cheese.
The Influence of the Agerola Technique
In the 19th century, a cheesemaking technique known as the “Agerola” method emerged in the town of Agerola in Campania. This technique involved stretching and kneading the curd multiple times, creating a cheese with a characteristic “pear” shape.
While the traditional round shape remained popular, the Agerola technique gained widespread recognition for producing a provolone cheese with a unique texture and flavor. Today, both the round and pear-shaped provolones are widely enjoyed and appreciated for their distinctive qualities.
The Role of the “Pasta Filata” Method
Provolone cheese is a “pasta filata” cheese, meaning that it is made by stretching and kneading the curd. This process gives provolone its characteristic elastic texture and smooth, slightly chewy interior.
The stretching and kneading of the curd also results in the formation of a thin skin on the surface of the cheese. This skin helps to seal in the moisture and flavor of the cheese, contributing to its long shelf life and distinctive round shape.
The Impact of Cheesemaking Equipment
The shape of provolone cheese is also influenced by the cheesemaking equipment used. Traditional provolone cheeses were made using large copper cauldrons called “calderes.” The round shape of these cauldrons facilitated the stretching and kneading of the curd, creating the characteristic round form of the cheese.
Modern cheesemaking equipment, such as stainless steel vats, also allows for the production of round provolone cheeses. However, the traditional copper cauldrons are still used by some cheesemakers, adding an element of authenticity to the cheesemaking process.
The Aesthetic Appeal of Roundness
Beyond its practical advantages, the round shape of provolone cheese also has an aesthetic appeal. The smooth, spherical shape is visually pleasing and evokes a sense of tradition and craftsmanship. The round shape has become synonymous with provolone cheese and is instantly recognizable to cheese enthusiasts worldwide.
Key Points: A Symphony of History, Tradition, and Practicality
The roundness of provolone cheese is not merely an accident but a result of a complex interplay of history, tradition, practicality, and cheesemaking techniques. From its ancient origins to its modern-day production, the round shape has served a variety of purposes, from facilitating transportation to enhancing the cheese’s flavor and texture. As a testament to the ingenuity and craftsmanship of Italian cheesemakers, provolone cheese continues to captivate taste buds and delight cheese lovers with its distinctive roundness.
Answers to Your Questions
1. Why is provolone cheese sometimes pear-shaped?
Provolone cheese can be pear-shaped when it is made using the “Agerola” technique, which involves stretching and kneading the curd multiple times. This technique creates a cheese with a unique texture and flavor.
2. What is the difference between round and pear-shaped provolone cheese?
Round provolone cheese is the traditional shape and is made using a single stretching and kneading process. Pear-shaped provolone cheese is made using the Agerola technique and has a slightly different texture and flavor due to the multiple stretching and kneading steps.
3. What is the best way to store provolone cheese?
Provolone cheese can be stored in the refrigerator for up to 2 months. Wrap the cheese tightly in plastic wrap or aluminum foil to prevent it from drying out.