The milk, whole and raw (it can be thermalized for the spicy type and pasteurized for the sweet type), is coagulated at 37-39°C. After the curd has been reduced to lumps the size of corn kernels, it is cooked at 50-52°C. When the mass has reached the right consistency, it is spun in hot water at 70°C. Provolone Valpadana can be found on the market in different shapes, such as salami, melon, tangerine, truncated cone, pear, flask, and in different weights and sizes. The forms are then immersed in brine for a period that varies in relation to weight and mature tied with ropes, hung on special supports. The flavor is delicate up to 3 months, then tends to spicy as the seasoning progresses and when kid and/or lamb rennet has been used. It is also produced in a smoked version.