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. The former is a younger, milder version of the cheese, while the latter is more mature and sharp. Provolone is often used for melting and can be added to sandwiches, burgers, pizzas, and Italian dishes like lasagna and baked pasta.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk |
| Texture | Semi-hard |
| Taste | Sharp, tangy, nutty, salty, mild, sweet, pungent |
| Shape | Pear, sausage, cone, round |
| Colour | Light, pale yellow |
| Origin | Southern Italy |
| Other regions | Northwestern Italy, United States (Wisconsin, Michigan) |
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What You'll Learn
Provolone is made from cow's milk
Provolone is a semi-hard cheese with a sharp and tangy flavour. It is made from cow's milk and is typically aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version of the cheese, aged for two to four months. It has a pale yellow colour and a mild, creamy, and slightly sweet flavour. On the other hand, Provolone Piccante is the more mature and sharp version, aged for at least four months but often longer. The distinctive piquant taste of Provolone Piccante is produced with lipase (an enzyme) derived from goats. The Dolce version, however, uses calf's lipase.
Provolone cheese originates from Southern Italy, specifically the Campania region near Vesuvius. It is now also made in other parts of Italy, particularly in the northwestern city of Cremona and the northern region of Val Padana, as well as in the United States, especially in Wisconsin and Michigan. Friesian cows that graze near the Po River supply fresh milk to the creameries, contributing to the rich and velvety taste of Provolone. The cheese-making process involves enriching milk with natural whey and rennet to form the curd, which is then stretched to create the characteristic stretched-curd (pasta filata) texture.
Provolone is a versatile cheese that can be enjoyed in various ways. It is often used for melting, making it suitable for sandwiches, burgers, pizzas, and Italian dishes like lasagne and baked pasta. When semi-aged, it can be sliced and served as a roast or fried as an appetiser. Aged provolone can be grated and used in pasta or au gratin dishes. Provolone brings a gourmet touch to many recipes and pairs well with rosé wines from southern France, such as Tavel rosé and Provence rosé.
The name "Provolone" comes from the Italian word "prova," which refers to a round-shaped cheese in the Campanian language. The cheese typically takes on a pear or sausage shape, ranging from 10 to 15 cm in length. However, it can also be found in other forms, such as bunches or larger sizes like "provolissimi" and "provoloncini." Provolone-type cheeses are produced worldwide, but the Provolone Valpadana and Provolone del Monaco varieties have received the PDO (Protected Designation of Origin) label from the European Union, ensuring they are produced in specific Italian regions with designated ingredients and methods.
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It is a semi-hard Italian cheese
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 aged for a minimum of four months, with its taste varying from provolone piccante (sharp and piquant) to provolone dolce (sweet and mild).
Provolone is a popular cheese that can be found in many shapes and sizes, from small discs in South America to larger versions called 'provolissimi' and 'provoloncini' that can weigh up to 440 or 660 lbs. It is often used for melting, making it suitable for sandwiches, burgers, pizzas, and Italian dishes like lasagna and baked pasta. Provolone can also be enjoyed as a table cheese, either on its own or with bread, crackers, or fruit.
The process of making provolone involves spinning the curd to create a semi-hard cheese with a smooth, mild, and full-bodied character. The milk used to make provolone is enriched with natural whey and rennet to form the curd, which is then cut and drained to encourage acidification. The final product is a cheese with a velvety and rich taste that can be melted or enjoyed cold.
Provolone is a versatile cheese that can be used in a variety of dishes, adding a gourmet touch to many recipes. It pairs well with rosé wines from southern France, such as Tavel rosé and Provence rosé. With its distinctive aromas and soft texture, provolone has become a beloved cheese worldwide, valued for its unique production process and range of flavours.
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Provolone has a sharp, tangy flavour
Provolone is an Italian semi-hard cheese made from cow's milk. It is known for its sharp and tangy flavour, which can vary from mild and sweet to sharp and pungent, depending on the final moisture and ageing time. The longer the ageing time, the sharper the flavour.
The two main varieties of provolone are Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version of the cheese, aged for two to four months. It has a pale yellow colour and a mild, creamy, and slightly sweet flavour. Provolone Piccante, on the other hand, is the more mature and sharp version, aged for a minimum of four months but often longer. It has a very sharp, piquant taste that is produced with lipase (enzyme) derived from goats.
The distinctive flavour of provolone cheese is influenced by its origins in Southern Italy, particularly the Campania region near Vesuvius. The milk used to make provolone comes from Friesian cows that graze near the Po River, and it is key to the development of the cheese's rich and velvety taste. The process of making provolone demands care and skill, with milk enriched with natural whey and rennet to form the curd.
Provolone is a versatile cheese that can be enjoyed in many ways. It is often used for melting, making it suitable for sandwiches, burgers, pizzas, and Italian dishes like lasagne and baked pasta. It can also be sliced and served as a roast or cubed and added to salads. When provolone is in its semi-aged stage, it can be battered and eaten as an appetizer.
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It is made by stretching the curd
Provolone is a semi-hard Italian cheese made from cow's milk. It is a stretched-curd cheese, which means that it is made by stretching the curd. This process gives the cheese its characteristic elastic texture.
To make provolone, warm cow's milk is first allowed to curdle, breaking the curds into small pieces and separating them from the whey. The curds are then submerged in a bath of hot water until they float to the top. They are then removed from the water, mixed together, and kneaded until they become stretchy and stringy. This stretching and kneading process is key to developing the elastic texture typical of the Pasta Filata style of cheeses, to which provolone belongs.
After stretching, the cheese is shaped into a cylinder and soaked in a brine solution for flavour and preservation. It is then dried and hung for aging, during which time it develops its distinctive flavour and texture. The aging process can last from a few months to several years, depending on the desired final product.
The stretching of the curd is a crucial step in provolone cheese-making. It is what gives provolone its unique texture and mouthfeel, setting it apart from other cheeses. The stretching process also allows cheesemakers to shape the cheese into its characteristic pear or sausage shapes.
Overall, the process of making provolone cheese is intricate and involves specific steps to create the desired flavour, texture, and shape. The stretching of the curd is a key factor in achieving the desired characteristics of this Italian cheese.
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There are two main varieties: Dolce and Piccante
Provolone is a semi-hard cheese made from cow's milk. It originated in Southern Italy, in the Campania region near Vesuvius. It is now also made in other parts of Italy, particularly in the northwest, and in other countries, including the United States.
There are two main varieties of provolone: Dolce and Piccante. These differ in terms of taste, ageing time, and the type of lipase used.
Provolone Dolce is the younger, milder version of the cheese. It is aged for two to four months and has a pale yellow colour, a mild and creamy flavour, and a slightly sweet taste. The dolce version uses calf's lipase.
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 often longer. It has a very sharp, piquant taste, produced using lipase derived from goats.
Both Provolone Valpadana and Provolone del Monaco (meaning 'monk's provolone' from the Naples area of Italy) have received the PDO (Protected Designation of Origin) label from the European Union. This means that no country other than Italy may legally produce a cheese with these names.
Provolone can be enjoyed in a variety of ways. It is often used for melting, making it suitable for sandwiches, burgers, pizzas, and Italian dishes like lasagna and baked pasta. It can also be sliced and served as a roast or cubed and added to a mixed salad. When aged, provolone can be used in grated form in pasta or au gratin dishes.
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Frequently asked questions
Provolone cheese is typically made from cow's milk.
Provolone cheese originates from Southern Italy, specifically the Campania region near Vesuvius.
Provolone is a semi-hard, light-coloured cheese with a mellow, smooth, and full-bodied flavour.
Provolone is made from stretched curd (pasta filata) and is initially too soft to be placed on shelves.
Provolone is similar to other semi-hard cheeses like Fontina and Mozzarella.
