Bushra Griffith
Provolone is a semi-hard cheese with a rich, nutty, and tangy flavour. It is made from cow's milk and is produced in several regions of Italy, with the most important production region being northwestern Italy, particularly the city of Cremona. Provolone is also produced in other countries, including the United States, Brazil, Argentina, Bolivia, and Uruguay. The cheese has a distinctive brown, oily rind and a creamy yellow interior. It is aged for a minimum of two to four months, resulting in two main varieties: Provolone Dolce, which is mild and sweet, and Provolone Piccante, which is sharper and spicier.
| Characteristics | Values |
|---|---|
| Type of animal | Cow |
| Breed of cow | Friesian |
| Region | Campania, Southern Italy |
| Other regions | Emilia-Romagna, Lombardy, Veneto, Northwestern Italy |
| Other countries | United States, Bolivia, Argentina, Brazil, Uruguay |
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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. Originating in Southern Italy, it is now produced in several regions of Italy, including Emilia-Romagna, Lombardy, Veneto, and northwestern Italy. The cheese is also made in other countries, including the United States, Brazil, Argentina, Bolivia, and Uruguay.
The process of making Provolone involves enriching milk with natural whey and rennet to form the curd. Specifically, the milk is mixed with heated whey and kneaded to a smooth, semi-soft consistency. The curd used for Provolone is a stretched or plastic curd, which means it is pulled and stretched to form long strands of protein. This gives Provolone its characteristic stringy texture.
Provolone is typically made with cow's milk, although there may be some variation in the type of milk used depending on the region and the specific variety of Provolone. For example, Provolone Dolce, also known as sweet Provolone, is made from cow's milk coagulated with calf rennet. On the other hand, Provolone Piccante, the sharp and spicy version, can be made using rennet from lambs or kids.
The distinctive taste and aroma of Provolone is influenced by the unique combination of the milk used, the climate of the production area, and the traditional methods of preparation. The cheese comes in various shapes and sizes, often moulded into fanciful shapes such as pigs, fruits, sausages, or cones. Provolone is a versatile cheese that can be enjoyed in many dishes, such as sandwiches, salads, pizzas, and pasta dishes. It pairs well with wines and crackers and can be served as part of a cheese platter.
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It is a semi-hard cheese
Provolone is a semi-hard cheese with a rich, sharp and tangy flavour. It is made from cow's milk and is produced in several regions of Italy, including Campania, Emilia-Romagna, Lombardy, Veneto and Val Padana in northern Italy. The cheese is also made in other countries, including the United States, Brazil, Argentina, Bolivia and Uruguay.
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. The curd is then mixed with heated whey and kneaded to a smooth, semi-soft consistency. Provolone is often moulded into various shapes and sizes, such as pears, sausages or cones. The cheese is then hung to ripen, with the distinctive brown, oily rind of provolone wrapped in cords to create grooves in the rind.
There are two main varieties of provolone: Provolone Dolce and Provolone Piccante. Dolce is the younger, milder version of the cheese, aged for two to four months. It has a pale yellow, creamy, and slightly sweet flavour, with a smooth and soft texture. Piccante is the more mature and sharp version, aged for at least four months but often longer. It has a drier, firmer texture and a stronger, spicier flavour.
Provolone can be used in a variety of dishes, both cooked and uncooked. It is commonly served as a table cheese, used in sandwiches, and added to baked pasta dishes and casseroles. When provolone is in the semi-aged stage, it can be sliced and served with roast meats. It can also be cubed and added to salads or melted on pizza, bruschetta or panini. Aged provolone can be grated and used in pasta or au gratin dishes.
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Provolone is produced in Italy
Provolone is a semi-hard cheese produced in Italy. It is made from cow's milk and is known for its sharp and tangy flavour. The cheese has its origins in Southern Italy, specifically the Campania region near Vesuvius, but it is also made in other regions of the country. The most important provolone production region today is northwestern Italy, particularly the city of Cremona and the region of Val Padana in Lombardy.
Provolone is an aged pasta filata or 'stretched-curd' cheese. It is typically produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long. The curd is mixed with heated whey and kneaded to a smooth, semi-soft consistency. The brown, oily rind of provolone is wrapped in cords, which create grooves in the rind, and the cheese is then hung to ripen.
There are two main varieties of provolone: Provolone Dolce and Provolone Piccante. Dolce is the younger, milder version of the cheese, aged for two to four months. It has a pale yellow colour and a mild, creamy, and slightly sweet flavour. Piccante is the more mature and sharp version, aged for at least four months but often longer. It has a drier, firmer texture and a spicier flavour compared to Dolce.
In addition to these two main types, there are several other versions of provolone produced in Italy. Provolone Valpadana, produced in the region of Val Padana, and Provolone del Monaco, produced in the province of Campania, have both received the PDO (Protected Designation of Origin) label from the European Union. This means that no country other than Italy may legally produce a cheese by these names. Provolone Affumicato, or smoked provolone, is made by smoking and further ageing the cheese for a minimum of three months.
Provolone is a versatile cheese that can be used in a variety of dishes. It is commonly served as a table cheese, used in sandwiches, and added to baked pasta dishes and casseroles. When semi-aged, it can be sliced and served with roast. It can also be cubed and added to salads, melted on pizza, or used in Italian-style bruschetta or panini recipes.
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It has a sharp and tangy flavour
Provolone cheese is an Italian semi-hard cheese made from cow's milk. It is known for its sharp and tangy flavour, which is influenced by the unique combination of characteristics of the milk used, the climatic conditions of the production area, and the traditional methods of preparation.
The sharp and tangy flavour of provolone is most prominent in the Provolone Piccante variety, which is the more mature and sharp version of the cheese. This variety is aged for a minimum of four months, with a very sharp taste, and has a drier, firmer texture compared to the Dolce variety. The distinctive piquant taste of Provolone Piccante is produced with lipase (enzyme) derived from a goat.
The Dolce variety, on the other hand, has a milder, slightly sweet flavour. It is aged for two to three months and has a creamy, milky taste. The texture of the Dolce variety is smooth and soft. The difference in flavour between the two varieties is due to the time required for ageing, with the Piccante variety requiring a longer ageing period.
The flavour of provolone cheese can also vary depending on where you cut it, as the cheese consists of several layers of flavour. The shape of the cheese can also impact the taste, so it is important to consider the shape when cutting it. Provolone is often smoked, which imparts a light aroma and flavour to the cheese.
Provolone cheese is produced in several regions of Italy, including Campania, Emilia-Romagna, Lombardy, and Veneto. The milk used is exclusively from the Friesian breed of cows that graze near the Po River, which is key to the development of the cheese's rich and velvety taste. The process of making provolone demands care and skill, with milk brought directly from the polder enriched with natural whey and rennet to form the curd.
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There are two main varieties: Dolce and Piccante
Provolone cheese is made from cow's milk and is classified into two main varieties: Dolce and Piccante. The cheese originates from Southern Italy and is produced mostly in the Po Valley region, particularly Lombardy and Veneto. The name is derived from the Neapolitan words "prova" or "provola", which mean "globe-shaped".
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, and slightly sweet flavour. To make Provolone Dolce, cheesemakers add natural whey and rennet to fresh milk to form the curd. They then cut the curd and drain the excess whey before weaving and shaping the cheese into a round form. It is then brined and cooled before being hung to rest and mature. This variety of Provolone is best used in cooking, such as in a Philly Hoagie or melted in a Grilled Cheese sandwich.
On the other hand, Provolone Piccante is the more mature and sharp version, aged for at least four months but often longer. It has a stronger, saltier, and beefier taste due to the longer ageing process. The production of this variety starts similarly to that of Dolce, but the cheesemaker adds an additional ingredient: goat rennet. This results in a more pronounced and spicy flavour. Provolone Piccante excels on a cheese board and pairs well with full-bodied wines such as Aglianico, Gattinara, and Barbera d’Asti.
Both varieties of Provolone have similar nutritional profiles, being moderately high in fats, cholesterol, protein, and calcium. They are also both generally considered safe to consume during pregnancy and are usually well-digested by people who are lactose intolerant.
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Frequently asked questions
Provolone cheese is made from cow's milk.
Provolone cheese is from Italy.
Provolone is a semi-hard cheese with a sharp and tangy flavour.
Provolone is a stretched-curd cheese, which means the curd is mixed with heated whey and kneaded to a smooth, semi-soft consistency.
There are two main types of provolone: provolone dolce, which is the younger, milder version, and provolone piccante, which is the more mature and sharp version.
