Kamil Perry
Provolone is a semi-hard Italian cheese made from cow's milk. It is a stretched-curd cheese that is usually formed into various shapes, such as pears, sausages, or cones. The taste of provolone varies with its age, with younger cheeses having a mild and creamy flavour, while aged cheeses develop a stronger, tangier taste. While provolone is commonly used in sandwiches and cooked dishes, it can also be eaten grilled or melted. Provolone cheese typically lasts 2 to 3 weeks when refrigerated and should be discarded if left unrefrigerated for more than 2 hours.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-hard, stretched-curd cheese |
| Origin | Italy |
| Main Ingredients | Cow's milk, pasteurized milk, calf rennet |
| Taste | Mild and creamy to strong and tangy, nutty, cheddary |
| Texture | Smooth |
| Colour | Pale yellow |
| Shape | Pear, sausage, cone |
| Size | 10 to 15 cm long |
| Nutrition | High protein, calcium, phosphorous, vitamin A, cholesterol, sodium |
| Health Risks | Not suitable for vegetarians, contains lactose, high cholesterol |
| Storage | Refrigerate at 35 to 40°F, wrap in wax or parchment paper |
| Shelf Life | 2 to 3 weeks |
| Signs of Spoilage | Discolouration, strong smell, mould |
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What You'll Learn
- Provolone is a semi-hard Italian cheese made from cow's milk
- It's aged for 2-3 months, sometimes longer for a stronger flavour
- It's versatile and commonly used in sandwiches, pizzas, and pasta
- Provolone is high in protein and calcium but also in cholesterol and sodium
- It's unsuitable for those with a dairy allergy or lactose intolerance
Provolone is a semi-hard Italian cheese made from cow's milk
Provolone is a popular cheese, especially in sandwiches, where its melting abilities are appreciated. It is also used in cooked dishes, such as pizzas, pasta, and Italian-American dishes like baked ziti and chicken parmigiana. It pairs well with cured meats, roasted vegetables, and red or white wine.
The flavour of provolone varies with its age and type. The original provolone from Italy comes in a mild version that is aged for a short time and a piccante version that is aged for longer. The piccante variety has a very sharp taste, while the dolce (sweet) variety has a very mild taste. The piccante version also uses lipase derived from goats, which gives it a lot of spiciness.
Provolone is a good source of protein, calcium, phosphorous, and vitamin A. However, it also contains cholesterol and sodium, so consumption should be limited. Provolone is not suitable for vegetarians, due to the addition of calf rennet, and those with dairy allergies or lactose intolerance should also avoid it.
To store provolone, wrap it in wax or parchment paper and then loosely in plastic wrap. It should be kept in the refrigerator at a temperature between 35 to 40°F. Provolone will last 2 to 3 weeks when refrigerated and should not be left out for more than 2 hours. To identify if provolone has gone bad, look for discolouration, a strong sour smell, or mould growth.
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It's aged for 2-3 months, sometimes longer for a stronger flavour
Provolone is a semi-hard Italian cheese made from cow's milk. It is a pasta filata or 'stretched-curd' cheese that originated in the Campania region near Vesuvius, where it is still produced in pear, sausage, or cone shapes. Provolone is typically aged for 2-3 months, during which time it develops a pale-yellow colour and a smooth texture. However, it can also be aged for longer to create a stronger flavour. The longer it is aged, the sharper and more intense the flavour becomes. Provolone piccante, for example, is aged for a minimum of four months and has a very sharp taste, while provolone dolce has a milder flavour. In some cases, provolone may even be aged for up to three years.
When stored properly, unopened provolone can last for 2-3 months. Once opened, it is recommended to consume the cheese within three weeks. To determine if provolone has gone bad, one can look out for signs of discolouration. Good provolone has a pale-yellow shade, so any darkening or spotting could indicate that the cheese has turned. Additionally, the smell of fresh provolone is mild and creamy, so a strong, sour, or unpleasant odour could be a sign that it has gone off. Any mould growth on the cheese also indicates that it is unsafe to consume.
Provolone is a popular cheese, especially for sandwiches, and is considered to have great flavour. However, some people may need to avoid provolone due to its dairy content. Provolone is relatively low in lactose, but those with a dairy allergy or lactose intolerance should be cautious. Additionally, aged provolone can affect monoamine oxidase inhibitors (MAOIs), a class of antidepressants, so it is important to consult a healthcare provider before consuming it.
Provolone Valpadana and provolone del Monaco are two PDO (protected designation of origin) provolone cheeses, meaning no country other than Italy may legally produce a cheese by these names. These PDO cheeses are considered to be of superior quality, and it is recommended to seek them out to experience the "real thing".
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It's versatile and commonly used in sandwiches, pizzas, and pasta
Provolone is a semi-hard Italian cheese made from cow's milk. It is a versatile cheese commonly used in sandwiches, pizzas, and pasta. It is a popular topping for sandwiches, especially toasted or heated sandwiches. Provolone is also a key ingredient in the Brazilian dish provoleta, where small discs of locally produced pulled-curd provolone are grilled until partially melted and seasoned with herbs.
Provolone is also used in pizzas and other baked dishes. When baked, provolone melts and becomes gooey, adding a creamy texture to the dish. Provolone is also commonly used in pasta dishes, as it is a "`pasta filata` cheese", which means it is a stretched-curd cheese. This gives pasta dishes a creamy and stringy texture.
Provolone has a high protein content, which can help to slow down carbohydrate absorption and balance blood sugar levels. It is also a good option for those with lactose intolerance, as it is relatively low in lactose. However, those with a dairy allergy should avoid provolone unless they can find dairy-free options.
When purchasing provolone, it is important to look for a pale-yellow colour and a smooth texture. Good provolone should also have a mild and creamy aroma. It can be aged for two to three months to develop a more intense, sharp flavour, but it is still safe to consume after this period if properly stored. However, once opened, it is recommended to consume it within three weeks.
Provolone is a versatile and delicious cheese that can enhance the flavour and texture of sandwiches, pizzas, and pasta dishes. Its high protein content and low lactose levels make it a nutritious option for those who can consume dairy products.
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Provolone is high in protein and calcium but also in cholesterol and sodium
Provolone is a semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese that originated in the Campania region of Italy, near Vesuvius. It is now produced in several countries, including Italy, Brazil, Argentina, Bolivia, and the United States, and makes up 2.5% of the cheese produced in the US.
Provolone is a good source of protein and calcium. Protein is essential for muscle growth, repair, and overall body function, while calcium supports bone health, teeth strength, and reduces the risk of osteoporosis. Provolone also contains other essential vitamins and minerals, such as Vitamin B12, phosphorus, and zinc, which are important for overall health and well-being.
However, provolone also contains high levels of cholesterol and sodium. A serving size of one ounce of provolone contains 15 milligrams of cholesterol (5% of the RDA) and 210 milligrams of sodium (9% of the RDA). Frequent consumption of provolone can lead to increased cholesterol levels and a higher risk of heart disease due to its high saturated fat content. The high sodium content can also contribute to hypertension and increased cardiovascular risks. Therefore, it is recommended to consume provolone in moderation to maintain heart health and avoid any negative health impacts.
Despite the potential risks associated with its high cholesterol and sodium content, provolone offers a range of health benefits when consumed in controlled amounts. It is a versatile cheese that can be added to various dishes, such as sandwiches, grilled cheese, casseroles, and Italian dishes like lasagna and pasta. Its strong flavour and smooth texture make it a popular choice for adding depth to sandwiches and other recipes.
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It's unsuitable for those with a dairy allergy or lactose intolerance
Provolone cheese is a semi-hard Italian cheese made from cow's milk. It is a popular ingredient in Italian-American cuisine, used in dishes such as baked ziti, chicken parmigiana, and Philly cheesesteaks. While provolone offers various health benefits, it may not be suitable for everyone.
Those with a dairy allergy or lactose intolerance should exercise caution when consuming provolone cheese. Dairy allergies can cause adverse reactions, and it is recommended to avoid all milk-based products unless dairy-free alternatives are available. Lactose intolerance, on the other hand, is the body's inability to digest lactose, a sugar found in milk and milk products. Provolone cheese contains lactose, although it is relatively low in lactose content compared to other cheeses.
The level of lactose intolerance can vary among individuals, and some people with lactose intolerance may be able to tolerate provolone cheese in small quantities. It is important to consult a healthcare provider to determine if provolone cheese is suitable for your specific condition. They may recommend fasting tests or a hydrogen breathalyzer test to assess your tolerance level.
Additionally, aged provolone cheese may contain tyramine, a chemical that interacts with certain antidepressants called monoamine oxidase inhibitors (MAOIs). If you are taking MAOIs, it is important to be aware of this potential interaction and consult your healthcare provider for guidance.
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