Kamil Perry
Provolone is a semi-hard Italian cheese with a rich, tangy, and nutty flavour. It is made from cow's milk or buffalo milk, or a mixture of the two. The milk is enriched with natural whey and rennet to form the curd, which is then stretched and kneaded. The cheese is bathed in brine and coated with wax or plastic rind before being hung in an ageing cellar. While traditional provolone is made with whole milk, some variants use skimmed milk.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-hard, stretched-curd |
| Main Ingredient | Cow's milk |
| Other Ingredients | Natural whey, rennet, salt, vegetarian enzymes |
| Taste | Sharp, tangy, nutty, salty |
| Variants | Provolone Dolce, Provolone Piccante, Provolone Valpadana, Provolone del Monaco, Smoked Provolone |
| Origin | Southern Italy |
| Current Production Regions | Northwestern Italy, particularly Cremona; Lombardy, Veneto, Brazil, Argentina, Bolivia, Uruguay, United States (Wisconsin, Michigan) |
| Pairings | Pinot Grigio, dry rosé wine, fruity red wine, Chardonnay, pale ale, grilled or roasted pears, balsamic glaze, tart fruits |
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What You'll Learn
- Provolone cheese is made from cow's milk, or a mixture of cow's and buffalo milk
- It is a semi-hard cheese with a nutty, tangy flavour
- The cheese is stretched and shaped into cylinders, pears, sausages, or cones
- Provolone is aged for a minimum of two months, with the sharpest varieties aged for at least four months
- It is a versatile cheese, used in cooking, grated on salads, or incorporated into desserts
Provolone cheese is made from cow's milk, or a mixture of cow's and buffalo milk
Provolone is an Italian semi-hard cheese with a rich, sharp, and tangy flavour. It is made from cow's milk, buffalo milk, or a combination of the two. The cheese originated in Southern Italy and is now produced in other regions of Italy and other countries. The most important provolone production region today is northwestern Italy, particularly the city of Cremona.
Provolone is an aged pasta filata ('stretched-curd') cheese, which means it is made by stretching and pulling the curds. This gives provolone its distinctive stretchy, buttery texture. The cheese is typically aged for at least two months, with some varieties aged for much longer. The younger, milder version of provolone is called Provolone Dolce, while the more mature and sharp version is Provolone Piccante.
Provolone Dolce is aged for two to three months and has a pale yellow colour with a mild, creamy, and slightly sweet flavour. It is made with calf rennet and calf lipase, which gives it a delicate taste. Provolone Piccante, on the other hand, is aged for at least four months and often longer. It has a yellower, sharper, and more robust flavour. This variety is made with goat or lamb rennet and goat lipase, resulting in a distinct piquant taste.
Provolone cheese is known for its versatility and can be enjoyed in many different ways. It is often used in cooking, especially on pizzas, burgers, and Philly cheesesteak sandwiches. It can also be grilled or melted and pairs well with various wines and crackers. The hard, aged versions of provolone are a classic part of antipasti platters.
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It is a semi-hard cheese with a nutty, tangy flavour
Provolone is an Italian semi-hard cheese with a nutty, tangy flavour. It is made from cow's milk or a mixture of cow's and buffalo milk. The cheese is produced by separating the curds and whey and then kneading and stretching the curd while it is still hot. This process gives provolone its distinctive elastic texture, which is characteristic of the pasta filata style of cheese.
The flavour of provolone can vary depending on the specific variety and the amount of ageing. Younger provolone tends to have a milder, nuttier flavour, while older provolone can take on a sharper, tangier taste. The two main varieties of provolone are Dolce and Piccante. Dolce is aged for two to three months and has a mild, creamy, and slightly sweet flavour. Piccante is aged for at least four months and has a sharper, more pungent flavour. The distinct piquant taste of Piccante is produced with lipase derived from goats, while Dolce uses calf's lipase.
Provolone is a versatile cheese that can be used in a variety of dishes. It melts well, making it ideal for grilled sandwiches, baked pasta dishes, casseroles, and pizzas. It can also be grated and sprinkled over salads or incorporated into desserts, such as grilled or roasted pears with a sweet balsamic glaze. When served as part of a cheeseboard, provolone pairs well with spicy, salty condiments like olives, roasted red peppers, chargrilled artichokes, and spicy chilli jams or chutneys.
In terms of wine pairings, provolone goes well with a dry rosé or a fruity red, such as Sangiovese or Beaujolais. For white wine drinkers, Chardonnay is a good choice as it balances the mild saltiness of the cheese. If beer is preferred, a pale ale is a suitable option as it won't overpower the flavour of the cheese.
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The cheese is stretched and shaped into cylinders, pears, sausages, or cones
Provolone is an Italian semi-hard cheese with a rich, sharp and tangy flavour. It is made from cow's milk or a mixture of cow's and buffalo milk. The cheese is stretched and shaped into cylinders, pears, sausages, or cones. This is achieved by stretching and kneading the curd while it is still hot, pulling it into the desired shape. The final form is then placed into a tall cylindrical container and put back into hot whey to set. The cheese is then soaked in brine, dried, and hung in an aging cellar to develop its flavour over time.
The shape of the provolone cheese is an important factor when it comes to serving and cutting. The cheese is often cut into slabs or slices, and the shape can influence the flavour profile of each piece. Provolone is a versatile cheese that can be melted, grilled, or served cold. It is commonly used in cooking, grated over salads, or incorporated into desserts.
Provolone has two main varieties: Provolone Dolce and Provolone Piccante, which differ in their ageing time and resulting flavour. Dolce is the younger, milder version, aged for two to three months, with a pale yellow colour and a creamy, slightly sweet flavour. Piccante is the more mature and sharp version, aged for at least four months but often longer, with a strong flavour.
The term "Provolone" refers to the larger version of the cheese, which originated in the southern regions of Italy in the 19th century. The smaller-sized variant is called "Provola" and comes in plain and smoked varieties. Provolone is produced in different shapes and sizes, with some resembling large sausages or pears, while others are in the form of truncated bottles or cones.
Provolone is a popular cheese that makes up 2.5% of the cheese produced in the United States, with 170,000 tonnes made in 2023. It is a versatile and flavourful cheese that can be enjoyed in various dishes, from grilled sandwiches to salads and desserts.
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Provolone is aged for a minimum of two months, with the sharpest varieties aged for at least four months
Provolone is an Italian semi-hard cheese with a rich, tangy, and nutty flavour. It is made from cow's milk or a mixture of cow's and buffalo milk. The cheese is produced by spinning the curd and stretching it, resulting in a smooth and elastic texture. The cheese is then soaked in brine and covered with wax or plastic rind before being hung in an ageing cellar for a minimum of two months.
The ageing process is crucial to developing the distinct flavours of Provolone. There are two main varieties of Provolone: Provolone Dolce and Provolone Piccante. Provolone Dolce, also known as mild Provolone, is aged for two to three months. It has a semi-soft, smooth, and mild flavour. Provolone Piccante, on the other hand, is aged for a minimum of four months, with some varieties aged for up to six to twelve months. This extended ageing period gives Provolone Piccante its sharp, pungent, and strong flavour profile.
The ageing process not only enhances the flavour but also affects the texture and appearance of the cheese. As Provolone ages, it loses moisture, becoming drier and more crumbly. The colour of the cheese also deepens, ranging from pale yellow in younger cheeses to a darker hue in the sharper varieties. The ageing process also allows beneficial bacteria to develop, contributing to the unique flavour and texture of each batch of cheese.
The sharpest varieties of Provolone, such as Provolone Piccante, benefit from extended ageing. Ageing the cheese for at least four months allows the flavours to intensify and mature. The longer ageing period also gives the cheese a firmer texture and a more pronounced tang. This ageing process is carefully monitored to ensure the cheese reaches its optimal flavour and texture without becoming overly dry or crumbly.
The art of ageing Provolone cheese is a delicate balance between time and taste. Cheese artisans must carefully consider the desired flavour profile, moisture content, and texture when determining the ageing duration. By ageing Provolone for a minimum of two months, with the sharpest varieties aged longer, the cheese develops its characteristic complexity and depth of flavour that has made it a favourite among cheese connoisseurs.
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It is a versatile cheese, used in cooking, grated on salads, or incorporated into desserts
Provolone is a semi-hard Italian cheese made from cow's milk. It is made by stretching and kneading cheese curds until the cheese acquires a soft, elastic, and stringy texture. This process is used to make pasta filata or "stretched-curd" cheese, with mozzarella being the most popular example.
Provolone is a versatile cheese used in cooking, grated on salads, or incorporated into desserts. For example, a simple breakfast or dessert can be made by grilling bread, topping it with melted provolone, and adding a generous serving of jam. A more inventive dessert idea is to bake a pear with provolone cheese—cut a pear in half, remove the core, fill it with shredded provolone, and bake until the pear is soft and the cheese is melted. Top with honey, crushed nuts, or a dollop of cream.
Provolone is also used in savoury dishes, such as grilled cheese sandwiches with jalapeños, roasted garlic, cream cheese, bacon, and provolone. It can also be used in chicken provolone, which is easy to prepare and can be served with buttered noodles. Provolone is also used in recipes for stuffed pork chops, kabobs, and onion soup.
In Brazil, Argentina, Bolivia, and Uruguay, small discs of locally produced pulled-curd provolone are grilled until partially melted and served as a starter, often seasoned with herbs.
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Frequently asked questions
Provolone cheese is typically made with cow's milk or buffalo milk, or a mixture of the two. However, some variants of the cheese are made with skim milk, such as the Organic Valley brand of provolone cheese.
Provolone is a semi-hard cheese with a sharp and tangy flavour. It is an Italian cheese, first made in Southern Italy, but now also produced in other parts of Italy and the United States.
Provolone cheese is made from cow's milk or buffalo milk, and sometimes a mixture of the two. The milk is enriched with natural whey and rennet to form the curd, which is then stretched and kneaded.
Provolone is a versatile cheese that can be used in cooking, grated over salads, or incorporated into desserts. It melts well, making it a good option for grilled sandwiches, baked pasta dishes, casseroles, and pizza.
