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  • 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

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 the Po Valley region, particularly in Lombardy and Veneto. 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 classified into two forms: Provolone Dolce, aged for two to three 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 sharp taste. In South America, a similar cheese called Provoleta is eaten with grilled meat. Provolone, produced in America, is similar to the Dolce variety. The flavours of Provolone broadly vary depending on where it’s made. Mostly, it is made from cow’s milk and has a semi-hard texture.

Provolone contains high amounts of calcium and protein, but on the other hand, it is also high in sodium. The cheese goes well with full-bodied and aged red wines. It is served with hot chutney, homemade bread and flatbread.

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