Andy Montoya
Provolone is a semi-hard Italian cheese with a rich taste. It is made from cow's milk, or a mixture of cow and buffalo milk. The cheese is kneaded and stretched while still hot, then bathed in brine and hung in strings to rest and mature. Provolone is usually aged for at least two months, but the time can vary depending on the desired taste. The longer it ages, the stronger its flavour and texture become. Provolone is a versatile cheese, used in cooking, grated over salads, or incorporated into desserts. But is it made with pork?
| Characteristics | Values |
|---|---|
| Is provolone cheese made with pork? | No |
| Main ingredient | Cow's milk |
| Other ingredients | Natural whey, rennet, calf lipase, goat lipase |
| Origin | Campania region, Italy |
| Current production region | Northwestern Italy |
| Production cities | Cremona, Lombardia, Veneto |
| Variants | Provola, Provoletta |
| Shapes | Pear, sausage, cone, truncated bottle, large pear |
| Weight | 88 lbs, 440 lbs, 660 lbs |
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What You'll Learn
Provolone is made from cow's milk
Provolone is a semi-hard cheese made from cow's milk. It is an aged, pulled or stretched-curd cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes. The term provolone, meaning "large provola", appeared around the end of the 19th century when it started to be manufactured in the southern regions of Italy and assumed its current large size. The smaller-sized variant is called provola and comes in plain and smoked varieties.
Provolone is made by first enriching milk with natural whey and rennet to form the curd. The curds and whey are then separated, and the curd is kneaded and stretched while still hot. The cheese is then bathed in brine before a wax or plastic rind is added to the outside. It is then tied up with rope and hung in the aging cellar.
There are two types of provolone, depending on the taste you are looking for: spicy and sweet. The difference in flavour is due to the time required for ageing. The spicy provolone needs a 16-month ageing process, while the sweet one requires only four months. The taste of this Italian cheese becomes stronger with age and texture. These two types of provolone are complementary and can be used to accompany dishes or eaten individually.
Aged provolone can be used in grated form, in pasta or in au gratin dishes. When it is semi-aged, it can be sliced and served as a roast. It can also be covered in batter and eaten as an appetizer. Provolone can also be used to make sandwiches or added to a mixed salad when it is cubed.
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It is an Italian semi-hard cheese
Provolone is an Italian semi-hard cheese, typically made from cow's milk. It is a pulled or stretched curd cheese, crafted with care and skill. The process of making Provolone is labour-intensive and involves enriching milk with natural whey and rennet to form the curd. The curd is then cut and separated twice, drained of excess whey, and kneaded and stretched while still hot. This semi-hard cheese is known for its versatility and can be enjoyed melted or cold.
Provolone has a rich taste and a distinctive aroma. Its flavour varies from sharp and piquant to sweet and mild, depending on the aging process and the type of lipase used. The Piccante variety, aged for at least four months, has a strong, sharp taste. In contrast, the Dolce variety, aged for two to three months, offers a smoother, milder flavour. The taste of Provolone becomes stronger with age, and its texture ranges from semi-soft to semi-hard.
This Italian cheese is produced in various shapes and sizes, often resembling sausages or pears. It is typically hung in strings to rest and mature, and the traditional version is unsuitable for vegetarians due to the addition of calf rennet. Provolone is a versatile cheese, perfect for cooking, grating over salads, or incorporating into desserts. It melts well, making it ideal for grilled sandwiches, baked pasta dishes, casseroles, and pizza.
Provolone is produced mainly in the regions of Lombardia, Veneto, and Val Padana in northern Italy, with the city of Cremona being the most important production centre today. The term "Provolone" first appeared in the 19th century when the cheese began to be manufactured in southern Italy, assuming its current large size. Provolone has since become a popular cheese worldwide, contributing significantly to the US cheese industry.
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Provolone is a pulled or stretched curd cheese
Provolone has a rich taste and a smooth, mild, and salty flavour with hints of nuts. It is produced in various shapes, including pear, sausage, cone, and truncated bottle shapes. The term "provolone" means "large provola" and originated in the southern regions of Italy, particularly in Campania, near Vesuvius, where it is still produced.
The process of making Provolone demands care and skill. Milk is brought directly from the polders and enriched with natural whey and rennet to form the curd. After resting, the curd is cut and separated twice, followed by draining excess whey. Skilled workers then weave and shape the uncured cheese into tightly woven rondures, ensuring an even and flawless texture.
Provolone is a versatile cheese that can be used in cooking, grated over salads, or incorporated into desserts. It melts well and can be used in grilled sandwiches, baked pasta dishes, casseroles, and pizzas. It pairs well with spicy, salty condiments such as olives, roasted red peppers, and chargrilled artichokes.
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It is aged for at least two months
Provolone cheese is aged for a minimum of two months, with some varieties aged for much longer. The length of time that Provolone is aged for has a significant impact on its flavour and texture.
The ageing process for Provolone cheese involves hanging the cheese in strings to rest and mature. This process is integral to the development of the cheese's distinctive flavour and texture. Provolone is a semi-hard cheese, and the longer it is aged, the harder and more piquant it becomes.
There are two main types of Provolone cheese: Dolce and Piccante. Dolce, the milder variety, is typically aged for just two to four months. This variety has a semi-soft, smooth texture and a sweet or nutty taste. It is often used as a table cheese and can be melted or enjoyed cold.
On the other hand, Piccante is aged for a much longer period, ranging from six to sixteen months. This extended ageing process results in a sharper, more intense flavour and a harder texture. Piccante is particularly well-suited for grating and adds a bold flavour to pasta dishes and salads.
The ageing process not only affects the flavour and texture of Provolone but also its versatility in various dishes. When Provolone is in the semi-aged stage, it can be sliced and served as a roast or melted on dishes like pizza and grilled sandwiches. In contrast, more aged Provolone can be grated or cubed, making it a versatile ingredient in a wide range of recipes.
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It is used in cooking and pairs well with fruits
Provolone cheese is a versatile ingredient that can be used in a variety of dishes, both savoury and sweet. It is a semi-hard, stretched-curd cheese with a smooth, mild, and nutty flavour, and a hint of saltiness. It is known for its excellent melting quality and robust flavour, making it a popular choice for grilled cheese sandwiches. The mild variety, Provolone Dolce, is often preferred for vegetarian sandwiches, paired with fresh herbs like basil, cress, and arugula, and ingredients like tomato slices, grilled zucchini, or sautéed mushrooms. For a non-vegetarian option, the sharper and spicier Provolone Piccante pairs well with smoky ham. Provolone is also a good substitute for mozzarella on pizza and can be used in baked pasta dishes, casseroles, and savoury pies.
For an unexpected dessert, grilled or roasted pears with shredded provolone cheese and a sweet balsamic glaze is a unique option. Baked pears can also be filled with provolone and topped with a generous dollop of jam for a sweet and savoury combination. Provolone can be served as part of a cheeseboard, paired with spicy, salty condiments like olives, roasted red peppers, chargrilled artichokes, and spicy chilli jams or chutneys. When served as an appetiser or part of a cheese board, Provolone pairs well with tart fruits such as apples or grapes, and a dry rosé or fruity red wine.
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Frequently asked questions
No, provolone cheese is not made with pork. It is a semi-hard cheese made with cow's milk.
Provolone cheese is made from cow's milk, buffalo milk, or a mixture of the two.
Provolone cheese comes from Italy.
Provolone cheese is a semi-hard, stretched-curd cheese with a smooth, mild, and salty flavour. It is versatile and can be used in cooking, grated over salads, or incorporated into desserts.
Provolone cheese pairs well with dry rosé wine, fruity red wine, or white wine like Chardonnay. It also goes well with pale ale.
