Andy Montoya
Provolone is an Italian semi-hard cheese with a rich, sharp, and tangy flavor. It is made from cow's milk and is typically aged for several months, sometimes up to a year. While traditional provolone is made from cow's milk, there are variations of provolone made from goat's milk. These variations are often marketed as Provolone Goat Cheese and have a tangier taste due to the longer curing process.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-hard |
| Texture | Stretchy |
| Taste | Sharp, Tangy, Salty, Nutty, Smooth, Mild |
| Origin | Southern Italy |
| Main Ingredient | Cow's Milk |
| Other Ingredients | Natural Whey, Rennet, Calf Rennet, Vegetable Rennet |
| Variants | Provolone Dolce, Provolone Piccante, Provolone Valpadana, Provolone del Monaco |
| Age | Minimum of 2 months |
| Uses | Melting, Sandwiches, Meat and Cheese Boards |
Explore related products
What You'll Learn
Provolone is an Italian semi-hard cheese
Provolone originates from Southern Italy, specifically the Campania region near Vesuvius, where it is still produced in pear, sausage or cone shapes. The term 'provolone' means 'large provola' and the cheese assumed its current size in the late 19th century when it began to be manufactured in the southern Italian regions of Lombardy and Veneto. Today, the most important provolone production region is northwestern Italy, particularly the city of Cremona.
Provolone is made by allowing warm cow's milk to curdle, which breaks the curds into small pieces and separates them from the whey. The curds are then submerged in hot water until they float to the top, after which they are removed, mixed and kneaded until they develop a stretchy, stringy texture. The cheese is then soaked in brine before being wrapped in 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 of the cheese, aged for two to three months. It has a pale yellow colour and a mild, creamy, 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.
Goat Cheese: A Dairy-Free Alternative or Not?
You may want to see also
It is made from cow's milk
Provolone is a semi-hard cheese with a sharp and tangy flavour. It is made from cow's milk, which is allowed to curdle and then separated 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 develop a stretchy, stringy texture. This is a key step in the process, as it gives provolone its distinctive texture. The cheese is then soaked in brine and wrapped in wax or plastic rind before being left to age in a cellar.
Provolone is an Italian cheese, with its origins in Southern Italy, specifically the Campania region near Vesuvius. It is now produced mainly in northwestern Italy, particularly in the city of Cremona. The name "provolone" means "large provola" in Italian, and it is, in fact, a larger variant of the popular cheese provola. Provolone was first manufactured in the southern regions of Italy in the late 19th century, and it assumed its current large size at that time.
The process of making provolone is labour-intensive and requires care and skill at every step of production. Milk brought directly from the polders is enriched with natural whey and rennet to form the curd. The curd is then cut and separated twice, followed by draining the excess whey. Skilled workers then shape the uncured cheese into tightly woven rondures, removing any remaining air bubbles to produce an even and flawless texture. The cheese is then brined and cooled before being hung in strings to rest and mature.
Provolone is typically aged for at least two months before being sold, although some varieties are aged for much longer. The two main types of provolone are Provolone Dolce and Provolone Piccante, which differ in terms of their ageing process and flavour. Provolone Dolce is the younger, milder version, aged for two to three months, with 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, with a very sharp taste.
Goat Cheese: Friend or Foe for Skin Health?
You may want to see also
Provolone is a stretched-curd cheese
The production process of Provolone involves cutting and separating the curd twice, followed by draining excess whey. Skilled workers then shape the uncured cheese into rondures, removing any air bubbles to achieve a flawless texture. The cheese is then brined, cooled, and hung in strings to rest and mature. This process results in a semi-hard cheese that is suitable for grating or slicing.
Provolone is commonly used in Italian cuisine and pairs well with salami, prosciutto, crusty bread, and olives. It is often served on sandwiches or as a table cheese at room temperature. In Brazil, Argentina, Bolivia, and Uruguay, small discs of locally produced pulled-curd Provolone are grilled until partially melted and served as a starter, sometimes seasoned with herbs. This dish is called provoleta in Spanish.
Provolone is a versatile cheese that can be used in various dishes. It has a longer shelf life than some other cheeses, lasting up to two to three weeks in the refrigerator. Provolone is also available in smoked varieties, adding to its range of flavours and uses.
Goat Cheese in Australia: Is Pasteurization Mandatory?
You may want to see also
Explore related products
It has a sharp and tangy flavour
Provolone cheese is an Italian semi-hard cheese known for its sharp and tangy flavour. It is typically made from cow's milk, although some varieties are made from goat or sheep milk. The cheese originates from Southern Italy, specifically the Campania region near Vesuvius, and has since become popular in other regions of Italy and other countries.
The sharp and tangy flavour of provolone is most prominent in the Provolone Piccante variety, which is aged for at least four months and often longer. The distinctive piquant taste is produced with lipase (enzyme) derived from goat or lamb. The cheese is first allowed 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. After removing the curds from the water, they are mixed and kneaded until they develop a stretchy, stringy texture. The cheese is then soaked in a brine solution before being wrapped in a wax or plastic rind and left to age in a cellar.
The aging process is key to developing the sharp and tangy flavour of Provolone Piccante. During aging, enzymes break down the proteins in the cheese, resulting in a more intense and complex flavour profile. The longer aging time also allows for the development of beneficial bacteria, which contribute to the sharp and tangy notes.
In comparison, the Provolone Dolce variety is milder and sweeter in taste. It is aged for a shorter period, typically two to three months, and uses calf's lipase instead of goat or lamb lipase. The shorter aging time and different enzyme source result in a less sharp and tangy flavour profile.
The sharp and tangy flavour of provolone cheese makes it a versatile ingredient in various dishes. It is commonly used in sandwiches, grilled dishes, or as a table cheese served with bread, olives, cured meats, and wine. The complex flavour profile and pleasant aroma make it a popular choice at deli counters, often paired with salami or prosciutto.
Goat Cheese and AIP: What You Need to Know
You may want to see also
There are two main varieties: Provolone Dolce and Provolone Piccante
Provolone is a semi-hard cheese with a sharp and tangy flavour. It is an Italian cheese, originating in Southern Italy, and is typically made from cow's milk. The cheese is aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante.
Provolone Dolce is the younger, milder version of the cheese. It is aged for two to three months and has a pale yellow colour. It has a mild, creamy, and slightly sweet flavour. To make Provolone Dolce, cheesemakers add natural whey and rennet to fresh milk to form the curd. The curd is then cut and the excess whey is drained. The artisans then weave and shape the cheese into a round form. Finally, it is brined and cooled before being hung to rest and mature.
Provolone Piccante, on the other hand, is the more mature and sharp version of the cheese. It is aged for at least four months but is often aged longer. This variety has a more pronounced and spicy flavour due to the use of goat rennet. Provolone Piccante also has a much firmer texture than Provolone Dolce due to its lower moisture content.
Provolone Dolce is best used in cooking, such as melted in a grilled cheese sandwich. Provolone Piccante, with its more robust flavour, is better suited for a cheese board. It pairs well with full-bodied wines.
Goat Cheese: A True Mediterranean Delicacy?
You may want to see also
Frequently asked questions
Provolone is an Italian semi-hard cheese with a sharp and tangy flavour. It is made from cow's milk and is aged for at least two months, resulting in two main varieties: Provolone Dolce and Provolone Piccante.
Provolone Dolce is the younger, milder version of Provolone, 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 of Provolone, aged for at least four months but often longer. It has a very sharp taste and gets its distinctive flavour from enzymes used during production.
While most Provolone cheese is made from cow's milk, there are some varieties of Provolone that are made from goat's milk or a combination of goat and sheep milk.
