Frederic Melton
Provolone is an Italian semi-hard cheese with a sharp and tangy flavour. It is typically made from cow's milk and is aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante. In this article, we will explore the origins of provolone, its production process, and the different ways it can be enjoyed.
| Characteristics | Values |
|---|---|
| Type | Semi-hard |
| Texture | Semi-hard |
| Flavour | Sharp, tangy, nutty, mild |
| Origin | Southern Italy |
| Milk | Cow's |
| Production regions | Northwestern Italy, particularly Cremona |
| Versions | Provolone Dolce, Provolone Piccante, Provolone Valpadana, Provolone del Monaco, Provola, Provoleta |
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What You'll Learn
Provolone is an Italian semi-hard cheese
Provolone cheese has its origins in Southern Italy, specifically in the Campania region near Vesuvius. Today, the most important provolone production region is northwestern Italy, particularly the city of Cremona. Provolone is also made in other regions of Italy and other countries, including Brazil, Argentina, Bolivia and Uruguay.
Provolone is a type of pasta filata or 'stretched-curd' cheese. It is typically produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 inches) long. Some versions of provolone are smoked. The term provolone (meaning 'large provola') appeared around the end of the 19th century when it started to be manufactured in southern Italy and assumed its current large size.
Provolone Valpadana and Provolone del Monaco have received the PDO (Protected Designation of Origin) label from the European Union. This means that they can only be produced in certain Italian regions using specific ingredients and methods of production. Provolone del Monaco, or 'monk's provolone', comes from the Naples area of Italy.
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It is made from cow's milk
Provolone is an Italian semi-hard cheese made from cow's milk. It is known for its sharp and tangy flavour. The cheese originates in Southern Italy, in the Campania region near Vesuvius, where it is still produced in pear, sausage, or cone shapes. It is also made in other regions of Italy and other countries.
Provolone is an aged pasta filata ('stretched-curd') cheese. The ageing process results in two main varieties: Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version of Provolone, aged for two to three months. Provolone Piccante is aged for a minimum of four months and has a very sharp taste. The distinctive piquant taste of Provolone Piccante is produced with lipase (enzyme) derived from goat. The dolce version uses calf's lipase instead.
Provolone Valpadana and Provolone del Monaco have received the PDO (Protected Designation of Origin) label from the European Union, which regulates the production of these cheeses. This means that they must be produced in certain Italian regions using specific ingredients and methods of production. Provolone del Monaco means 'monk's provolone' and comes from the Naples area of Italy.
Provolone-type cheeses are also produced in other countries, such as Brazil, Argentina, Bolivia and Uruguay. In these countries, small discs of locally produced pulled-curd provolone are sometimes grilled until partially melted and eaten as a starter, often seasoned with herbs.
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It has a sharp and tangy flavour
Provolone is an Italian semi-hard cheese known for its sharp and tangy flavour. The cheese originates in Southern Italy, specifically the Campania region near Vesuvius, but is also made in other regions of Italy and other countries. It 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, while Provolone Piccante is aged for a minimum of four months and has a very sharp taste. The distinctive piquant taste of Provolone Piccante is produced with lipase (an enzyme) derived from goats, while the Dolce version uses calf's lipase.
Provolone is an aged pasta filata ('stretched-curd') cheese, and is produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long. Some versions of provolone are smoked. The term provolone (meaning 'large provola') appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy and assumed its current large size.
Provolone Valpadana and Provolone del Monaco have received the PDO (Protected Designation of Origin) label from the European Union, which regulates the production of these cheeses, ensuring they are produced in certain Italian regions using specific ingredients and methods of production. Provolone del Monaco means 'monk's provolone' and is from the Naples area of Italy. In Brazil, Argentina, Bolivia and Uruguay, small discs of locally produced pulled-curd provolone are sometimes grilled until partially melted and eaten as a starter, often seasoned with herbs.
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There are two main varieties: Provolone Dolce and Provolone Piccante
Provolone is an Italian semi-hard cheese made from cow's milk. It is known for its sharp and tangy flavour. The cheese originates in Southern Italy, specifically the Campania region near Vesuvius, but is also made in other regions of Italy and other countries.
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It is produced in pear, sausage, or cone shapes
Provolone is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese that originated in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, in particular, the city of Cremona.
Provolone is known for its sharp and tangy flavour. It is typically aged for two to three months, resulting in two main varieties: Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version of Provolone, while Provolone Piccante has a very sharp taste. In Brazil, Argentina, Bolivia and Uruguay, small discs of locally produced pulled-curd provolone are sometimes grilled until partially melted and eaten as a starter, often seasoned with herbs.
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Frequently asked questions
Provalon is a semi-hard Italian cheese.
Provalon originates in Southern Italy, specifically the Campania region near Vesuvius.
Provalon is made from cow's milk.
Provalon has a sharp and tangy flavour.
Provalon pairs well with wine and crackers.
