Patrick Oconnell
Provolone is a semi-hard, Italian cheese with a complex flavour profile and a sharp taste. It is made from the milk of Friesian cows that graze near the Po River, which is key to its rich and velvety flavour. The cheese is aged for at least two months, and sometimes several months, resulting in a slightly drier texture compared to other cheeses like mozzarella. Provolone can be enjoyed melted or cold and has a variety of uses, from salads to grilled asparagus.
| Characteristics | Values |
|---|---|
| Taste | Sharp, complex, tangy |
| Texture | Semi-hard, dry |
| Flavor | Velvety, rich |
| Uses | Enjoyed melted or cold |
Explore related products
What You'll Learn
Provolone is a semi-hard, white Italian cheese
The process of making Provolone is intricate and demands care and skill at every stage of production. Milk collected directly from the polders is enriched with natural whey and rennet to form the curd. After resting, the curd is cut and separated twice, and excess whey is drained off. The uncured cheese is then shaped into tightly woven rondures by skilled workers, removing any remaining air bubbles and producing an even, flawless texture. The cheese is then brined, cooled, and hung in strings to rest and mature for at least two months before it is ready for sale.
Provolone has a longer shelf life than other fresh cheeses, lasting two to three weeks in the refrigerator. It is aged for at least several months, resulting in a slightly drier texture compared to cheeses like mozzarella. Provolone dolce, a sweeter and milder variety, still has a tangier flavour than mozzarella.
Provolone is often pasteurised and gluten-free, without added fillers or preservatives. However, traditional Provolone is unsuitable for vegetarians due to the use of calf rennet.
The Taste of Danish Fontina Cheese: Salty and Nutty
You may want to see also
It's made from the milk of Friesian cows that graze near the Po River
Provolone is a semi-hard, white Italian cheese with a complex, sharp flavour and a hint of nuttiness. It is aged for several months, resulting in a drier texture compared to fresh cheeses like mozzarella.
The cheese's unique taste is partly due to the milk used in its production, which comes from Friesian cows that graze near the Po River in northern Italy. Friesians are renowned dairy cows, known for their high milk production and ability to sustain multiple lactations. They are commonly found in the Netherlands, the UK, and the US, but the ones grazing near the Po River are key to the development of Provolone's distinct flavour.
Friesian cows have a long history, dating back to the migration of a displaced group of people near the Frisii tribe around 100 BC. Historical records describe these early Friesian cattle as "pure white and light-coloured". Over time, crosses with Dutch cattle and Holsteins from North America led to the development of the modern Friesian, which can be black and white, red and white, or occasionally both.
The breed is highly regarded for its dairy and beef qualities. Friesian cows are known for their high milk production, with an average of 7,655 litres per year, and some exceptional individuals producing up to 8,125 litres. They are also valued for their ability to calve frequently and have high-quality male calves suitable for beef production. The combination of rich milk and the expertise of local cheesemakers contributes to the distinctive character of Provolone cheese.
Feta Cheese and Mold: What's the Connection?
You may want to see also
It has a rich, complex, and sharp taste
Provolone cheese has a rich, complex, and sharp taste. The flavour is developed from the milk of Friesian cows that graze near the Po River. The milk is then enriched with natural whey and rennet to form the curd. The use of local ingredients creates a flavour that is unique to the Val Padana region.
The process of making Provolone demands care and skill in all aspects of production. After resting, the curd is cut and separated twice, followed by a draining of excess whey. Skilled workers then weave and shape the uncured cheese into tightly woven rondures, a process that removes any remaining air bubbles and produces an even and flawless texture.
Provolone is a semi-hard cheese that is aged for at least several months, resulting in a drier texture compared to other cheeses such as mozzarella. The ageing process contributes to its complex and sharp taste. Even Provolone Dolce, which is known for being sweeter and milder, has a tangier flavour than mozzarella.
Provolone can be enjoyed melted or cold, providing a range of flavours and textures for various culinary applications. It is a versatile cheese that can be used in different dishes, adding a rich and sharp flavour to enhance the taste experience.
Piave Cheese: A Unique Taste Experience
You may want to see also
Explore related products
It can be enjoyed melted or cold
Provolone is a semi-hard, Italian cheese with a complex and sharp flavour profile. It is made from the milk of Friesian cows that graze near the Po River. The milk is enriched with natural whey and rennet to form the curd, which is then cut and separated twice before being drained of excess whey. Skilled workers then weave and shape the uncured cheese into tightly woven rondures, removing any remaining air bubbles and creating a flawless, even texture. The cheese is then brined, cooled, and hung in strings to rest and mature for at least two months before being sold.
This cheese has a rich and velvety taste that can be enjoyed either melted or cold. When melted, provolone becomes softer and more pliable, making it a versatile ingredient in dishes such as grilled cheese sandwiches, pizzas, or pasta bakes. Its sharp flavour can add a delicious tanginess to melted dishes, enhancing the overall flavour profile. On the other hand, provolone can also be enjoyed cold, straight out of the refrigerator. Its semi-hard texture allows for easy slicing or cubing, making it a great addition to cheese platters or charcuterie boards. The cold temperature accentuates the cheese's richness and creaminess, providing a satisfying mouthfeel and a more pronounced flavour.
When served melted, provolone pairs well with robust flavours such as grilled vegetables, spicy meats, or hearty tomato sauces. Its ability to melt smoothly makes it ideal for creating gooey, stretchy dishes that are both visually appealing and indulgent in texture. For a classic combination, try melted provolone on a crusty Italian roll with sliced tomatoes and fresh basil for a twist on the traditional caprese sandwich. Alternatively, use it as a topping for a meaty lasagne or stuffed inside chicken breasts with herbs for a juicy, flavourful main course.
Provolone's versatility extends to cold applications as well. Its slightly drier texture when cold makes it a perfect pairing with crisp, juicy fruits such as apples or pears. The sweetness of the fruit balances the sharpness of the cheese, creating a harmonious flavour combination. For a simple yet elegant appetiser, arrange thin slices of provolone on a bed of arugula, drizzle with balsamic glaze, and top with sliced prosciutto for a salty, savoury bite. Additionally, provolone can be cubed and added to skewers along with fresh vegetables like bell peppers, zucchini, and cherry tomatoes for a colourful and tasty addition to any picnic or barbecue spread.
Cheshire Cheese: A Unique, Crumbly, and Creamy Experience
You may want to see also
Provolone is aged for at least two months
Provolone is aged for a minimum of two months, which is one of the factors that gives it a more complex flavour profile than mozzarella. This semi-hard Italian cheese has a rich, sharp taste and a distinctive texture. The ageing process also means that provolone has a longer shelf life than mozzarella, lasting two to three weeks in the refrigerator.
The process of making provolone is intricate and demands care and skill at every stage of production. Milk is sourced from Friesian cows that graze near the Po River, which is key to the development of the cheese's unique flavour. The milk is enriched with natural whey and rennet to form the curd, and local ingredients are used to create the characteristic flavours of the Val Padana region.
After resting, the curd is cut and separated twice, and excess whey is drained off. Skilled workers then shape the uncured cheese into 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.
The minimum two-month ageing period gives provolone its semi-hard texture and more intense flavour compared to softer, milder cheeses like mozzarella. Provolone can be enjoyed melted or cold, and its versatility makes it a popular choice for a range of dishes.
Velveeta Cheese and Tortilla Chips: A Tasty Combo?
You may want to see also
Frequently asked questions
Provolone is a semi-hard, white Italian cheese with a complex and sharp flavour profile. It has a rich and velvety taste that can be enjoyed melted or cold.
Provolone and mozzarella differ in taste, texture, and use. Mozzarella is softer, less sharp, and has a higher water content. It is also easier to melt and is typically consumed fresh, whereas provolone is aged for a minimum of two months and can last in the refrigerator for two to three weeks.
The taste of provolone cheese is influenced by the local ingredients used in its production, particularly the milk sourced from Friesian cows that graze near the Po River.
