Frederic Melton
Provolone is a semi-hard Italian cheese with a rich history and a unique flavour profile. It is made from cow's milk, or sometimes buffalo milk, and has a versatile range of uses, from cooking to eating as a snack. The cheese is produced in the Campania region of Italy, near Vesuvius, and is known for its distinctive shape and taste. Provolone is an aged pasta filata, or 'stretched-curd', cheese that comes in two main varieties: Provolone Dolce, which is mild and sweet, and Provolone Piccante, which is sharper and tangier. The cheese is made through a dedicated process that involves cutting and shaping the curd, brining and cooling it, and then hanging it to rest and mature.
| Characteristics | Values |
|---|---|
| Place of origin | Italy |
| Milk used | Cow, buffalo, or a mixture of the two |
| Texture | Semi-hard |
| Taste | Mild, nutty, salty, sharp, tangy, sweet, or spicy |
| Colour | Pale yellow to amber |
| Shape | Pear, sausage, cone, truncated bottle, large pear, half-moon, pancettone, gigantino, or round |
| Size | 10-15 cm long, 1-2 cm in height, or 30 cm in diameter and 90 cm long |
| Age | Minimum of 2 months, but can be aged for 4-12 months or longer |
| Uses | Eaten as a snack, appetizer, or dessert, or used in cooking, grated, melted, or cubed |
| Accompaniments | Bread, crackers, fruit, salads, pizza, sandwiches, burgers, hot dogs, corned beef hash rustic pie, or full-bodied red wines |
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What You'll Learn
Provolone is made from cow's milk
Provolone is a semi-hard Italian cheese with a nutty and salty flavour. It is made from cow's milk, with the milk coming specifically from Friesian cows that graze near the Po River in northern Italy. The cows' milk is collected and enriched with natural whey and rennet to form the curd. The curd is then cut and separated, and the excess whey is drained. Skilled workers then weave and shape the uncured cheese into tightly woven rondures, removing any remaining air bubbles to create an even and flawless texture. The cheese is then brined and cooled before being hung in strings to rest and mature.
There are two main types of provolone: Dolce and Piccante. Dolce is the milder version of the cheese, with a semi-soft texture and sweet, lactic aromas. It is typically aged for two to four months. Piccante, on the other hand, is the sharper and more robust variety, aged for at least four months but often longer. The longer it is aged, the sharper the taste. Piccante has a pale yellow to amber colour and a stronger, tangier flavour with a firm texture.
Provolone is a versatile cheese that can be used in a variety of dishes. It is often used for melting, making it suitable for sandwiches, burgers, pizzas, and Italian dishes like lasagna and baked pasta. It can also be grated and sprinkled over salads or incorporated into desserts. When served as part of a cheeseboard, provolone pairs well with spicy, salty condiments such as olives, roasted red peppers, chargrilled artichokes, and spicy chili jams or chutneys.
In terms of wine pairings, provolone goes well with a variety of wines depending on its type. Dolce, with its milder flavour, complements a crisp Pinot Grigio with light citrus notes. Piccante, on the other hand, pairs well with full-bodied reds such as Brunello di Montalcino, Amarone, or Barolo.
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There are two types: Dolce and Piccante
Provolone is a semi-hard cheese made from cow's milk, or sometimes a mixture of cow's and buffalo milk. It originated in Southern Italy, in the Campania region near Vesuvius, and is now produced mainly in Lombardia and Veneto. It is a stretched-curd cheese, and its production involves adding natural whey and rennet to milk to form the curd, cutting and draining the curd, shaping the cheese, and then brining and cooling it. It is then hung in strings to rest and mature.
There are two types of Provolone: Dolce and Piccante. Dolce is the milder version, aged for just two to four months. It has a semi-soft texture and a sweet, nutty flavour. It is typically made in smaller shapes and is best used in cooking, such as in grilled cheese sandwiches.
Piccante, on the other hand, is the more robust and mature version, aged for at least four months, but often longer. It has a firm texture and a strong, tangy flavour that becomes sharper with age. It is usually made in larger formats to accommodate longer maturation. It is best enjoyed on its own or with bread, crackers, or fruit. It pairs well with full-bodied red wines.
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Dolce is the sweeter version
Provolone is a semi-hard Italian cheese made from cow's milk. It is a stretched-curd cheese that originated in the Campania region, near Vesuvius. The cheese is typically produced in pear, sausage, or cone shapes, with lengths ranging from 10 to 15 cm. The term "provolone" refers to its larger size compared to the smaller variant, "provola".
Provolone cheese comes in two main varieties: Provolone Dolce and Provolone Piccante. Dolce, the sweeter version, is aged for a shorter period, typically two to four months, resulting in a milder and smoother flavour profile. It is often crafted into smaller shapes and is valued for its versatility in cooking. Its mild taste pairs well with various dishes, such as Philly Hoagies, grilled cheese sandwiches, and grilled dishes. Dolce's lactic aromas and hints of nuts and salty undertones make it a delightful addition to recipes, enhancing their flavour without overwhelming them.
In contrast, Provolone Piccante is the sharper and more robust variety, aged for a minimum of four months, and often longer. The longer ageing process contributes to its stronger, tangier flavour and firmer texture. Piccante is usually produced in larger formats to accommodate longer maturation periods. This variety is excellent on its own or as an accent on a cheese board. It pairs well with full-bodied wines such as Aglianico, Gattinara, and Barbera d’Asti.
Provolone cheese is widely used in cooking due to its versatility. It melts well, making it ideal for grilled sandwiches, baked pasta dishes, casseroles, and pizzas. It can be grated and sprinkled over salads or incorporated into desserts. Provolone is also a popular choice for American recipes, such as hamburgers, corned beef hash rustic pie, and hot dogs. When served on a cheese board, Provolone pairs well with spicy, salty condiments like olives, roasted red peppers, chargrilled artichokes, and spicy chili jams or chutneys.
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Piccante is the more mature, sharper version
Provolone is an Italian semi-hard cheese made from cow's milk, or sometimes a mixture of cow's and buffalo milk. It is a popular cheese that originated in the Campania region, near Vesuvius, and is now primarily produced in Lombardia and Veneto. It is an aged pasta filata ('stretched-curd') cheese, and its production involves a dedicated and intricate process.
Provolone Piccante is the more mature and sharper version of this cheese. It is aged for a minimum of four months, but often longer, with its flavour intensifying over time. Piccante has a pale yellow to amber colour, a firm texture, and a stronger, tangier flavour profile. The longer it is aged, the sharper its taste becomes.
The process of making Provolone Piccante begins similarly to the sweeter Provolone Dolce, with the addition of goat rennet to the milk before forming the curd, resulting in a more pronounced and spicy flavour. Piccante is typically produced in larger formats to accommodate longer maturation periods. Its complex, earthy aroma and crumbly texture develop as it matures.
Provolone Piccante is a versatile cheese that can be enjoyed in various ways. It is excellent on its own or with bread, crackers, or fruit. It is also suitable for melting, making it ideal for sandwiches, burgers, pizzas, and Italian dishes like lasagne and baked pasta. When grated, Piccante adds a robust flavour to pasta dishes. On a cheese board, it pairs well with full-bodied wines such as Aglianico, Gattinara, and Barbera d'Asti, as well as honey and jams.
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Local ingredients create its characteristic flavours
Provolone is an Italian semi-hard cheese with a unique, characteristic flavour. The use of local ingredients is key to creating this flavour profile. Friesian cows that graze near the Po River in northern Italy supply fresh milk to the creameries, which is essential to the development of the rich taste of Provolone. The milk is collected from the polders and is enriched with natural whey and rennet to form the curd. The curd is then cut and separated, and the excess whey is drained.
The process of making Provolone demands care and skill. Skilled workers then weave and shape the uncured cheese into tightly woven rondures, removing any remaining air bubbles to create an even and flawless texture. The cheese is then brined and cooled before being hung in strings to rest and mature.
Provolone has two main varieties: Dolce and Piccante. Dolce, the sweet variety, is aged for two to four months and has a very mild, nutty, and smooth flavour. It is best used in cooking, such as in grilled cheese sandwiches, or melted in baked pasta dishes. It is also commonly used in Philly Hoagies.
Piccante, on the other hand, is the more mature, sharp, and tangy variety. It is aged for at least four months, but often longer—up to six to twelve months. The longer it is aged, the sharper the taste. This variety is best enjoyed on its own or with bread, crackers, or fruit. It can also be grated and used in pasta or au gratin dishes.
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Frequently asked questions
Provolone is an Italian cheese, made with cow's milk, or sometimes buffalo milk, or a mixture of the two.
There are two types of Provolone: Dolce, which is sweet and mild, and Piccante, which is spicy.
Dolce is matured for 2-4 months, while Piccante is matured for a minimum of 4 months, often longer.
Provolone has a nutty, salty, and smooth flavour. The longer it's matured, the sharper and stronger the taste.
Provolone is a versatile cheese. It can be eaten on its own, or used in cooking, grated on salads, or in desserts. It melts well, so it's good for grilled cheese sandwiches, pizzas, and baked pasta dishes.
