The Ultimate Guide To Provolone Cheese: Types And Uses

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. It is typically aged for at least two months, and its flavour varies from sharp and tangy to mild and sweet. There are two main varieties: Provolone Dolce and Provolone Piccante. Provolone is a versatile cheese that can be enjoyed melted or cold, and is commonly used in sandwiches, burgers, pizzas, and Italian dishes like lasagna and baked pasta.

Provolone cheese origin

Provolone is an Italian semi-hard cheese made from cow's milk. It is a type of pasta filata, or 'stretched-curd', cheese. It originated in the Campania region, near Vesuvius, in Southern Italy. The name provolone means 'large provola' and it assumed its current large size when it started to be manufactured in the southern regions of Italy in the late 19th century. The smaller variant is called provola and comes in plain and smoked varieties.

The most important provolone production region today is in northwestern Italy, particularly the city of Cremona. However, it is also produced throughout Italy, though it is concentrated in Lombardy and the Veneto region. Provolone Valpadana and Provolone del Monaco have received the PDO (Protected Designation of Origin) label from the European Union, which means that no country other than Italy may legally produce a cheese with this name.

Provolone is made by enriching milk with natural whey and rennet to form the curd. The curd is then cut and separated twice, followed by a draining of excess whey. Skilled workers then weave and shape the uncured cheese into tightly woven rondures, producing 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.

Provolone has a nutty, salty flavour and a smooth, mild, full-bodied character. Its taste varies from sharp and piquant (provolone piccante) to very mild (provolone dolce). The former is aged for a minimum of four months, while the latter is aged for two to three months.

How Provolone is made

Provolone is an Italian semi-hard cheese, typically made from cow's milk. It is a stretched-curd cheese, belonging to the pasta filata family, and originates from the Campania region near Vesuvius. The term provolone, meaning 'large provola', came about in the late 19th century when cheesemakers in the Lombardy and Veneto regions of the Po River Valley in Southern Italy began making a larger variant of provola.

Provolone is made by heating milk and adding rennet to kickstart the formation of curds. The mixture is heated to 37-39°C (98-102°F). The curds are then broken up, drained, and cooked at 48-52°C (118-125°F) for 5 to 8 hours. Large blocks of curd are cut, depending on the desired size of the provolone. The blocks are then stretched to ensure the final product has a springy texture. The pasta filata is then placed into moulds and/or shaped by hand. The resulting forms are cooled down and bathed in a lightly salted brine. The cheesemakers then hand-tie the product so that it can be securely hung. The full forms are then dipped in a light wax bath to protect them from bad moulds. The cheese is then aged until the cheesemaker deems it ready.

Provolone Dolce is aged for less than three months and has a sweet, buttery flavour. Provolone Piccante is aged for four months to a year and has a sharp, tangy flavour. The longer provolone is aged, the drier and firmer it becomes.

Provolone Dolce

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 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. The smaller-sized variant is called provola.

Provolone Piccante

Provolone is an Italian semi-hard cheese made from cow's milk. It originated in Southern Italy and is mostly produced in the Po Valley region, especially Lombardy and Veneto. The name comes from the Neapolitan words "prova" or "provola", which mean "globe-shaped". Provolone is typically classified into two forms: Provolone Dolce and Provolone Piccante.

Provolone PDO status

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. While provolone is now produced in other countries, the most important production region today is northwestern Italy, particularly the city of Cremona.

Classic provolone cheese does not have a Protected Geographical Indication (PGI) or a Protected Designation of Origin (PDO) status, meaning it can be produced by manufacturers worldwide. However, two specific subtypes of provolone have been awarded PDO status by the European Union: Provolone Valpadana and Provolone del Monaco.

Provolone Valpadana PDO is produced in the Valpadana region of Italy and can only be made in specific areas between Milan and Udine. Provolone del Monaco PDO, meaning 'monk's provolone', is made in the Naples area of Italy. Both cheeses must adhere to strict production guidelines and pass rigorous quality control checks before they are sold.

Provolone Valpadana PDO is made using traditional techniques passed down through generations of cheesemakers. After the milk is heated and coagulated with rennet, the curd is cut and cooked. The cheese is then shaped into large cylindrical moulds and hung to age for several months. During the ageing process, the cheese develops a rich, creamy, and slightly tangy flavour.

Provolone Valpadana PDO recorded a year of strong growth in 2024, with increases in production, domestic sales, and exports. Spain was the leading European destination for this variety of provolone, while Australia was the top non-EU market.

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