Caseificio Aversano

Provola di latte di Bufala Caseificio Aversano

Buffalo milk smoked Provola

The smoked provola is a speciality produced in the Campania region and particularly in the areas of the Volturno valley, the Sorrento peninsula, Vallo Di Diano, Irpinia, Sannio, Matese. It is a cheese which shares with the mozzarella  the antiquity of origin and the production techniques that are , among other things, very similar. The  provola is obtained from the processing of raw buffalo milk and the origin of its name derives precisely from the fact that it was a proof ( in Italian “prova”) or a sample that was dipped in boiling water in order to determine whether the curd was ready for spinning. Unlike the mozzarella , doesn't necessarily have to be eaten fresh but it can be stored for a longer time . At the end of the processing  , the provola provides a longer spinning time  than the mozzarella , to get a more consistent paste , then it's placed in a closed environment in contact with smoke arising from wet straw burned for few minutes so that it acquires a taste , a colour and a typical aroma of smoke.

Aversano Download Technical Sheet provola latte bufala

Aversano Download Technical Sheet provola latte vaccino

  • Buffalo Milk from Campania
  • Rennet
  • Salt
  • Wheat Straw for smoking processes

Packaging Type

  • Weight Piece   250g, 500g
  • Single packs  250g, 500g
    Envelope wrapped with Liquid Control and Warranty Seal.

Product Presentation

  • Crust: Absent
  • Pasta: Compact, milky texture
  • Flavor: Characteristic
  • Odor: Typical aromatic
  • Color: Golden yellow tending to brown
  • Consistency: Compact, elastic

Requisiti Fisico-Chimici

Valori medi ± Tolleranza

  • Umidità                               %    60.0 ± 2.0
  • Residuo Secco                  %    40.0 ± 2.0
  • Grasso stq                         %    23.0 ± 2.0
  • Grasso ss                           %    57.5 ± 2.0
  • Proteine: (N x 6,38)n        %    15.0 ± 2.0
  • Sale: (Na CI)                       %      0.8 ± 0.3

 Requisiti Nutrizionali

Valori medi calcolati su cento grammi di prodotto edibile.

  • Valore Energetico: 278 kcal / 1146 kj
  • Proteine: 17,0
  • Carboidrati: 0,80 g di cui zuccheri 0,80 g
  • Grassi: 23,0 g di cui Acidi Grassi Saturi 16,00 g
  • Sale: 0,8 g

 Requisiti Microbiologici

                                                                        U.M.           Valori obiettivo           Valori di rifiuto

  • E.Coli                                               ufc/g                   < 10                             >100
  • Staphilococcus aureus                 ufc/g                  < 10                             >100
  • salmonella spp                              ufc/25g              assente                       presente
  • Listeria monocytogenes              ufc/25g              assente                      presente
    ~ in 5 unità campionarie                
  • Inhibitory substances:                                                  Absent                        
  • Pesticide residues:                                                       Less than the directive
                                                                                              CEE 86/363 recepita con OM del 18/07/90
                                                                                              CEE 93/57 recepita con OM del 03/05/94
  • Residues of veterinary medicinal products:             Below the limits of the regulation CEE 2377/90 and subsequent updates
  • Heavy metals:                                                                Below the limits of the regulation CEE 1881/06 and subsequent updates
    Pb (mg/Kg)
    Aflatossina M1 (ng/Kg) 

Dir. CE 89/2003, 142/2006, 68/2007           Milk and derivatives

  • Minimum durability:    15 days from date of production
  • Storage temperature:          Between 0 and + 4 ° C