Defining Natural vs. Processed Cheese
Understanding whether provolone is natural or processed requires first knowing the key distinctions between the two categories. Natural cheese is made directly from milk by a process of coagulation (curdling), draining, and aging. Its ingredients are simple: milk, starter cultures, rennet, and salt. The texture, flavor, and shelf life are a result of this aging or maturation process, which can take weeks, months, or even years.
In contrast, processed cheese is a manufactured product made by combining and reheating natural cheeses with other additives. These additives typically include emulsifying salts (like phosphates and citrates), milk solids, whey, and preservatives to create a uniform, stable, and meltable product. A product labeled "Pasteurized Process Cheese Food," for instance, is required to contain only 51% real cheese.
The Artisanal Craft of Provolone Production
Provolone is a semi-hard Italian cow's milk cheese belonging to the pasta filata family, or "spun paste" cheeses. This places it in the same category as mozzarella, though its production and aging process are distinct. The creation of provolone is a multi-step, traditional process that doesn't rely on the additives found in processed cheese.
- Milk Curdling: The process begins by adding bacterial cultures and rennet to high-quality cow's milk. This causes the milk to coagulate, separating it into solid curds and liquid whey.
- Cutting and Fermentation: The curd is cut into small pieces and allowed to ferment. This fermentation is crucial for developing the proper acidity for the next step.
- The Pasta Filata Technique: The fermented curd is then submerged in hot water. As it heats, cheesemakers stretch and knead the curd until it becomes fibrous, shiny, and elastic. This is the characteristic "spinning" process that gives provolone its unique texture.
- Shaping and Brining: The hot, pliable cheese is molded into its desired shape, which can be a sausage, cone, or pear, and then cooled. It is then soaked in a brine solution to add salt and help form the rind.
- Aging (Maturation): Finally, the provolone is hung by ropes in curing rooms to age. The aging time determines the final flavor profile. Provolone Dolce is aged for a few months for a mild flavor, while Provolone Piccante is aged for over a year for a sharper, tangy taste.
What About Smoked Provolone?
Some varieties of provolone, including smoked provolone, are also natural. The smoke flavor is often added naturally by exposing the cheese to smoke from damp straw or wood. The list of ingredients remains milk, cultures, enzymes, and salt, with the addition of natural smoke flavor. It is the ingredient list and the fundamental processing method, not the addition of a natural flavoring, that differentiates it from a processed cheese product.
Why Provolone Isn't Processed Cheese
The primary reason provolone is not processed cheese is its adherence to traditional, time-honored cheesemaking methods. The complex flavor and texture are not created by industrial blending and additives, but through the controlled, natural processes of fermentation and aging. When you compare a cheese like Provolone Valpadana DOP, which has a Protected Designation of Origin label ensuring strict production standards, to a square of pre-packaged processed cheese, the differences in composition, flavor, and craftsmanship are evident.
| Feature | Natural Cheese (e.g., Provolone) | Processed Cheese |
|---|---|---|
| Ingredients | Milk, cultures, rennet, salt. | Natural cheese, emulsifying salts, milk solids, preservatives. |
| Production | Curdling, fermentation, stretching, aging. | Blending, reheating, emulsifying. |
| Texture | Semi-hard, elastic, firm, can be grainy with age. | Creamy, consistently smooth, uniform. |
| Flavor | Complex, diverse, varies with aging (mild to sharp). | Consistent, often mild or savory, less complex. |
| Nutritional Content | Higher protein, fewer additives, generally healthier. | Lower percentage of actual cheese, high sodium, more additives. |
Conclusion: The Final Verdict
In conclusion, provolone cheese is a natural cheese. Its production is a testament to artisanal craftsmanship and relies on a few key, natural ingredients: milk, enzymes, cultures, and salt. Unlike processed cheese, which is manufactured using emulsifiers and other additives to create a consistent and long-lasting product, provolone's unique characteristics are developed through the traditional pasta filata and aging processes. So, whether you are enjoying a mild provolone dolce on a sandwich or a sharp provolone piccante on an antipasto platter, you can be confident you are eating a truly natural cheese. For more information on PDO-designated provolone, you can visit the official Provolone Valpadana website.
