Patrick Oconnell
Provolone is an Italian semi-hard cheese made from cow's milk. It is known for its sharp and tangy flavour, and its origins can be traced to Southern Italy. Provolone is an aged pasta filata ('stretched-curd') cheese, and its name means 'large provola'.
| Characteristics | Values |
|---|---|
| Type | Semi-hard |
| Texture | Stretched-curd |
| Flavour | Sharp, tangy, nutty, sweet |
| Milk | Cow's |
| Origin | Southern Italy |
| Shape | Pear, sausage, cone |
| Size | Large |
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What You'll Learn
- Provolone is an Italian semi-hard cheese made from cow's milk
- It is an aged pasta filata ('stretched-curd') cheese
- Provolone has a sharp and tangy flavour
- There are two main varieties: Provolone Dolce and Provolone Piccante
- Provolone Valpadana and Provolone del Monaco have received the PDO (Protected Designation of Origin) label from the European Union
Provolone is an Italian semi-hard cheese made from cow's milk
Provolone has 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. In Provolone Piccante, the distinctive piquant taste 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, ensuring they are 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.
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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It is an aged pasta filata ('stretched-curd') cheese
Provolone is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese, originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes. 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 the two, while Provolone Piccante has a very sharp taste. The cheese is known for its tangy flavour and nutty notes, and pairs well with various wines and crackers.
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-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy, particularly the city of Cremona.
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Provolone has a sharp and tangy flavour
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, but is also made in other regions of Italy and other countries. The sharp and tangy flavour of provolone is due to the ageing process, which 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. It has a very mild taste and uses calf's lipase. On the other hand, 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.
Provolone 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. 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. 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 an aged pasta filata ('stretched-curd') cheese. There are 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 very mild, sweet taste. The dolce version uses calf's lipase (an enzyme) instead of goat's lipase, which is used in the Provolone Piccante variety.
Provolone Piccante is aged for a minimum of four months and has a very sharp, tangy and piquant taste.
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.
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Provolone Valpadana and Provolone del Monaco have received the PDO (Protected Designation of Origin) label from the European Union
Provolone is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese with a sharp and tangy flavour. The cheese originates from Southern Italy, specifically the Campania region near Vesuvius, but is also made in other regions of Italy and other countries.
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Frequently asked questions
Provolone is an Italian semi-hard cheese made from cow's milk.
Provolone has a sharp and tangy flavour.
Provolone has its origins in Southern Italy, specifically the Campania region near Vesuvius.
There are two main varieties of provolone: Provolone Dolce and Provolone Piccante.
