The Delectable Provalone: A Cheesy Overview

Provolone is an Italian semi-hard cheese made from cow's milk. It is a type of pasta filata, or 'stretched-curd' cheese, and originates from the Campania region near Vesuvius. The term 'provolone' first appeared in the 19th century when it started to be manufactured in southern Italy, and it assumed its current large size. Provolone is typically aged for at least two months, and its flavour varies from sharp and piquant to mild and sweet.

Provolone is an Italian semi-hard cheese

Provolone is a dedicated artisanal cheese, crafted with care and skill. It is initially too soft to be placed on shelves, so skilled workers 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, cooled, and hung in strings to rest and mature.

Provolone has a rich, velvety, and smooth texture with hints of nuts and salty undertones. It can be enjoyed melted or cold and is often used in sandwiches, burgers, pizzas, and Italian dishes like lasagne and baked pasta.

There are two main varieties of provolone: Provolone Dolce and Provolone Piccante. 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, with a pale yellow to amber colour and a stronger, tangier flavour with a firm texture. The longer it's aged, the sharper the taste.

It is made from cow's milk

Provolone is an Italian semi-hard cheese made from cow's milk. It is a type of pasta filata, or 'stretched-curd' cheese, that originated in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes. The cheese is typically made from cow's milk and is aged, 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 mild, creamy, and slightly sweet flavour. The cheese is pale yellow in colour and is known for its smooth, nutty taste.

Provolone Piccante, on the other hand, is the more mature and sharp version of the cheese. It is aged for a minimum of four months but is often matured for longer. This variety has a pale yellow to amber colour and a stronger, tangier flavour with a firm texture. The longer it is aged, the sharper the taste becomes.

The process of making Provolone demands care and skill at every stage of production. Milk brought 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 then 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 for at least two months.

The Friesian cows that graze near the Po River in the Val Padana region of northern Italy supply fresh milk to the creameries, contributing to the rich and velvety taste of Provolone. The use of local ingredients is key to the unique flavours of the cheese.

Provolone has two main varieties: Dolce and Piccante

Provolone is an Italian semi-hard cheese made from cow's milk. It is a type of pasta filata, or 'stretched-curd' cheese, that originated in the Campania region near Vesuvius. The cheese is typically produced in pear, sausage, or cone shapes, 10 to 15 cm long. The term 'provolone' means 'large provola', and the cheese assumed its current size when it began to be manufactured in the southern regions of Italy in the late 19th century.

The two varieties of Provolone also differ in how they are made. 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. Finally, the cheese is shaped into a round form, brined, and cooled before being hung to rest and mature. Provolone Piccante is made in a similar way, but with the addition of goat rennet, which gives the cheese its spicier flavour.

Provolone Dolce is best used in cooking due to its mild flavour. It can be enjoyed fresh in a sandwich or melted in dishes like grilled cheese sandwiches, pizzas, and Italian dishes such as lasagna and baked pasta. Provolone Piccante, with its more robust flavour, is better suited for a cheese board and pairs well with full-bodied wines.

The cheese is aged for a minimum of two months

Provalone is a cheese with a fascinating history and a unique ageing process. After the curds are formed and the cheese is shaped, it undergoes a critical ageing process that greatly influences its final flavour and texture. The cheese is aged for a minimum of two months, during which time it undergoes a transformation that is both scientific and artistic.

The ageing process takes place in carefully controlled environments, usually in special ageing rooms or caves with specific temperature and humidity levels. During these two months, a number of complex chemical and biological processes occur, affecting the texture and flavour of the Provalone cheese. The ageing room temperature is typically kept between 10°C to 15°C, and the humidity level is maintained at around 80% to 90%. These conditions are crucial in fostering the development of the desired moulds and bacteria that give Provalone its distinctive characteristics.

Over time, the cheese's texture changes from a springy, moist consistency to a firmer, more compact texture. This is due to the gradual loss of moisture as the cheese ages, which concentrates the flavours and makes the texture more malleable. The ageing process also affects the flavour profile of the cheese. In the early stages of ageing, the cheese develops a mild, buttery flavour with a hint of tanginess. As the weeks go by, the flavours intensify and become sharper and more pronounced. The ageing room's microbial flora also contribute to the flavour development, as they interact with the cheese's surface and produce various enzymes and compounds that enhance its taste.

The art of ageing Provalone cheese lies in knowing when to stop the process. The minimum two-month ageing period ensures that the cheese develops the basic characteristics expected of Provalone, but some cheesemakers choose to age it for longer, up to six months or even a year. Longer ageing results in a drier, more pungent cheese with a sharper flavour and a more granular texture. Ultimately, the cheesemaker's skill and experience guide the ageing process to create a Provalone cheese that strikes the perfect balance between texture and flavour.

It is suitable for vegetarians

Provolone is a semi-hard Italian cheese made from cow's milk. It is produced by stretching the curd and then shaping it into various forms, such as pears, sausages, or cones. The cheese is then brined, cooled, and hung to rest and mature. This process results in a smooth, mild, and characterful cheese with hints of nuts and salty undertones.

While Provolone is typically made using cow's milk, traditional Provolone includes calf rennet, making it unsuitable for vegetarians. However, some versions of Provolone are suitable for vegetarians. It is important to always check the label to ensure the product is vegetarian-friendly.

Provolone Valpadana and Provolone del Monaco are two specific types of Provolone cheese that have received the PDO (Protected Designation of Origin) label from the European Union. This label ensures that these cheeses are produced in specific Italian regions, such as Val Padana in northern Italy, using designated ingredients and production methods.

Provolone Dolce and Provolone Piccante are the two main varieties of Provolone, differentiated by their aging processes. Provolone Dolce, the younger and milder version, is aged for two to three months, while Provolone Piccante, the sharper and more mature version, is aged for at least four months and often longer. The longer Provolone is aged, the sharper its taste becomes.

When purchasing Provolone, it is essential to read the label to ensure it meets your dietary requirements, especially if you are vegetarian.

Frequently asked questions