# 84 October 17 th 2016 combination and is then subjected to a spinning process .
The product that comes out of the spinner is already shaped and ready to be collected in special steel moulds at a temperature of around 60 degrees . The cheese obtained from this process is placed in cold water and refrigerated so that it can firm up . The next stage is salting in brine , which lasts for a variable amount of time ranging from a few hours up to thirty days depending on the weight of the cheese . The two varieties of Provolone Valpadana DOP are mainly distinguished by the type of rennet used in the production process and the duration of the maturing period .
The local area
Provolone Valpadana must be produced in full within the provinces of Cremona ,
Brescia , Verona , Vicenza , Rovigo , Padua and Piacenza and in part in the provinces of Bergamo , Mantua , Lodi and Trento using raw ingredients farmed in the same provinces . The milk must be transformed into Provolone Valpadana within 60 hours of the first milking . It is currently produced in 11 cheese factories and the Consortium has authorised the facilities of 38 packaging firms .
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