Provolone is an Italian cheese made from cow’s milk whose origins lie in Southern Italy. Today, the major production of Provolone takes place in Po valley region, particularly Lombardy and Veneto. Both Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality.
Provolone cheese is also classified into two forms: Provolone Dolce, which is aged for 2-3 months, has a pale yellow to white colour and sweet taste. The other, Provolone Piccante is aged for more than four months and has a sharper taste. In South America, a similar cheese by the name of Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavours of Provolone largely vary depending where it’s made. Mostly, it’s semi-hard in texture and made from cow’s milk.
Provolone contains high amounts of calcium and protein but on the other hand, it is also high in sodium. The cheese goes along with full-bodied and aged red wines. At the table, it could be served with hot chutneys, homemade breads and flat breads.
- Made from pasteurized or unpasteurized cow's milk
- Country of origin: Italy
- Region: Po valley region
- Family: Pasta filata
- Type: semi-hard, artisan
- Texture: firm, grainy and open
- Rind: waxed
- Colour: pale yellow
- Flavour: buttery, mild, sharp, spicy, sweet, tangy
- Aroma: pleasant
Other Italian cheeses:
Asiago, Asiago d’Allevo, Bra, Calcagno, Canestrato, Fiore Sardo, Grana, Grana Padano, Montasio Vecchio, Parmesan, ... show all ... , Pecorino, Pecorino in Walnut Leaves, Pecorino Romano, Piave, Piave Vecchio , Piave Vecchio Selezione Oro, Ragusano, Raschera, Ricotta Salata, Romano, Toscanello, Ubriaco, Zanetti Grana Padano, Zanetti Parmigiano Reggiano
Castelmagno, Fresh Truffles, Montasio Mezzano, Piave Fresco, Provolone del Monaco, Provolone Valpadana, Toma
Asiago Pressato, Bel Paese, Bocconcini, Caciotta Al Tartufo, Casciotta di Urbino, Fontina Val d'Aosta, Fresh Truffles, Il Boschetto al Tartufo, Mozzarella, Pannerone, Quadrello di Bufala, Scamorza, Sottocenere al Tartufo, Taleggio, Toma Piemontese
Caciocavallo, Caciotta, Crescenza, Dolcelatte, Fresh Truffles, Gorgonzola, Gorgonzola Cremificato, Mascarpone Torta, Montasio, Mozzarella di Bufala, Pannerone, Quartirolo Lombardo
fresh firm cheeses:
fresh soft cheeses:
Burrata, Fresh Mozzarella, Fresh Ricotta, Galbani, Mascarpone