Frederic Melton
Provolone is a semi-hard Italian cheese with a sharp and tangy flavour. It is traditionally made from cow's milk, although some varieties are made from goat or sheep milk. The cheese is produced by allowing warm milk to curdle, separating the curds from the whey, and then stretching the curds until they become stringy. The cheese is then soaked in brine and left to age. In this paragraph, we will explore whether provolone cheese is made from goat's milk and discuss the different types of milk used in cheese-making.
| Characteristics | Values |
|---|---|
| Type of milk used | Cow's milk, goat's milk, sheep's milk |
| Texture | Semi-hard |
| Taste | Sharp, tangy, nutty, salty, mild, sweet |
| Origin | Southern Italy |
| Production regions | Northwestern Italy, Campania region, Lombardy, Veneto regions, Po River Valley |
| Variants | Provolone Dolce, Provolone Piccante, Provolone Valpadana, Provolone del Monaco |
| Aging process | Aged for at least several months, sometimes up to a year |
| Certification | Strict certification process, Protected Designation of Origin (PDO) from the European Union |
| Shelf life | Can last two to three weeks in the refrigerator |
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What You'll Learn
Provolone cheese is made from cow's milk
Provolone cheese is a semi-hard Italian cheese with a sharp and tangy flavour. It originates from Southern Italy, specifically the Campania region near Vesuvius, and is now made in other regions of Italy and other countries. Interestingly, the name "provolone" means "large provola" in Italian, and the cheese assumed its current size in the late 19th century when it started to be manufactured in Southern Italy.
Provolone dolce is made from calf's rennet and aged for two to three months, resulting in a sweet and buttery flavour. On the other hand, provolone piccante is made from goat or lamb's rennet and aged for four months to a year, developing a sharp and tangy flavour from the enzymes used in production.
Provolone cheese is commonly served in Italy on sandwiches or as a table cheese with crusty bread, olives, cured meats, and a glass of full-bodied red wine. It is also a popular choice for pizzas due to its tanginess and ability to bind with other ingredients.
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Goat milk is used to make chèvre, feta, and drunken goat cheese
Provolone cheese is an Italian semi-hard cheese with a sharp and tangy flavour. It is typically made from cow's milk and is aged to produce two main varieties: Provolone Dolce and Provolone Piccante. However, some variants of Provolone cheese are made from goat's milk, such as the Amish recipe Provolone from Sunshine Farms.
Goat milk is commonly used to make a variety of cheeses, including chèvre (French for "goat cheese"), feta, and drunken goat cheese. Chèvre, or goat cheese, has been made for thousands of years and is known for its versatility. Feta, a tangy and salty cheese, is traditionally made with sheep's milk, but can also be made with goat's milk, cow's milk, or any combination of the three.
Drunken goat cheese, also known as Murcia al Vino, is a specialty cheese from the Murcia region of southeastern Spain. It is made from the pasteurized milk of local Murciana goats and soaked in a red wine bath, giving it a distinctive fruity flavour and a purple rind. The cheese is then aged for about two and a half months. Drunken goat cheese has a semi-firm texture and a mild, creamy taste, making it a versatile addition to cheese plates or recipes such as casseroles and grilled cheese sandwiches.
Goat milk is used to make a diverse range of cheeses, each with its own unique characteristics. While chèvre and feta are well-known varieties, drunken goat cheese offers a unique twist by incorporating wine into its production, resulting in a distinct flavour and appearance.
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Goat milk can be turned into cheese to make it last longer
The same principle applies today. Goat owners who are faced with an abundance of milk can turn it into cheese to prevent it from spoiling. Making cheese from goat's milk is a great way to process the milk, and the final product can be frozen for later or enjoyed immediately.
Cheese is essentially fermented milk, made by separating the solids (proteins, butterfat, calcium, and phosphorus) from the liquid (whey). The solids become the curds, and the more whey that is removed, the drier and harder the cheese will be. Drier cheeses will keep longer without refrigeration.
Goat milk can be used to make a variety of cheeses, including chèvre, feta, drunken goat cheese, Crottin de Chavignol, Valençay, and geitost, among others. It can also be used to make ricotta, mozzarella, paneer, yoghurt, cheddar, brie, and blue cheese.
Provolone, a semi-hard Italian cheese known for its sharp and tangy flavour, is typically made from cow's milk. However, there are recipes for provolone made with goat and sheep milk, such as the Amish recipe from Sunshine Farms.
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Provolone is a semi-hard cheese with a sharp and tangy flavour
Provolone is a stretched-curd cheese, belonging to the pasta filata family of cheeses. It is made by first allowing warm cow's milk to curdle, breaking the curds into small pieces and separating them from the whey. The curds are then submerged in a bath of hot water until they float to the top. They are then removed from the water, mixed together, and kneaded until they develop a stretchy, stringy texture. The cheese is then soaked in a brine before being wrapped in a wax or plastic rind and left to age in a cellar.
The two main varieties of provolone are Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version, aged for two to three months. It has a pale yellow colour and a mild, creamy, and slightly sweet flavour. Provolone Piccante is the more mature and sharp version, aged for at least four months but often longer. It has a very sharp taste and a stronger, tangier flavour.
Provolone cheese is often used for melting, making it suitable for sandwiches, burgers, pizzas, and Italian dishes like lasagne and baked pasta. It can also be enjoyed as a table cheese, either on its own or with bread, crackers, or fruit. When served as a table cheese, it is typically placed out at room temperature to develop its flavour. Provolone pairs well with various wines and crackers, such as Pinot Grigio, which has crisp acidity and light citrus notes.
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Provolone is a stretched-curd cheese, like mozzarella
Provolone is a semi-hard cheese with a sharp and tangy flavour. It originated in Southern Italy, in the Campania region near Vesuvius, and is now produced mainly in northwestern Italy, especially in the city of Cremona. It is made from cow's milk and is an aged, stretched-curd cheese, belonging to the pasta filata family. The curds are formed into various shapes, including pears, sausages, or cones, typically 10 to 15 cm long. The cheese is then wrapped in a wax or plastic rind and left to age in a cellar. The ageing process can last from at least two months to up to two years, resulting in different varieties of provolone with distinct flavours.
Mozzarella, like provolone, is also an Italian cheese belonging to the pasta filata family. It is made using a similar process of stretching and kneading the curds, which are then formed into round balls. However, mozzarella is traditionally made using buffalo milk, although cow's milk is also used. Unlike provolone, mozzarella is not aged and is best consumed fresh due to its high water content. It has a mild, milky flavour and is known for its stretchiness and melting ability, making it ideal for pizzas and baked dishes.
Both provolone and mozzarella have their unique characteristics and uses. Provolone, with its semi-hard texture and sharper taste, is often sliced or grated and added to dishes like sandwiches, charcuterie boards, or baked pasta. Mozzarella, on the other hand, is a softer, semi-soft cheese with a milder flavour, commonly used in salads, like Caprese, or melted in dishes like lasagna and chicken parmesan.
While provolone and mozzarella share similarities as stretched-curd cheeses, they differ in taste, texture, and typical uses, showcasing the diverse nature of Italian cheeses and their global popularity.
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Frequently asked questions
No, provolone cheese is traditionally made from cow's milk. However, some variants of provolone cheese, such as Provolone Piccante, are made from goat or lamb's rennet.
Provolone is an Italian semi-hard cheese known for its sharp and tangy flavour. It is made from pasteurized cow's milk and belongs to the pasta filata family of cheeses.
Provolone cheese is made from four main ingredients: milk, culture, rennet, and salt. The milk used is typically cow's milk, but some variants may use goat or lamb's rennet.
Provolone cheese is made by first allowing warm cow's milk to curdle and then separating the curds from the whey. The curds are then submerged in hot water until they float to the top. They are then removed, mixed, and kneaded until they become stretchy and stringy. The cheese is then soaked in brine, wrapped in a rind, and aged in a cellar.
