John Myers
Provolone, also known as Provola, is an Italian semi-hard cheese that used to be made from sheep’s cheese and is now mainly made from raw cow’s milk. It is available in different fat content levels. During production, a heating process creates a plasticine that is modeled into loaves. Packed with strings, the cheese is hung on a string like ham to mature. The Provolone Valpadana DOP has a protected designation of origin. It is sold young and mild after maturing for at least 15 days; it becomes more flavorful after maturing for several months.
Origin
The Provolone Valpadana production area today includes many northern Italian provinces. According to some historical sources, it comes from Lucania and reached northern Italy during the Renaissance. However, it was not until the end of the 19th century that the name Provolone, as it is used today, appeared. It is produced in larger loaves weighing up to a quintal.
Season
Provolone is available year-round.
Taste
Provolone is made in two flavors. Provolone dolce is made with calf rennet and matures between 4 weeks and 3 months. Rennet from sheep or goats is used for the tipo piccante and it matures for at least 3 months up to a whole year. The cheese is semi-hard. The dough is slightly elastic. Its color is white to light yellow and it has few breakage holes or cracks. The taste is mild and creamy in the dolce type. The taste is very strong in the piccante type. Provolone is often also offered smoked.
Use
Due to its melting and thread-forming properties, provolone is ideal in warm dishes. It is suitable for seasoning starters, main courses and vegetables. But it also tastes cold with bread. Provolone unfolds its aroma especially as a carpaccio. It is only seasoned with olive oil, salt and pepper. In Italian cuisine, the young cheese is used for soufflés. Ripe varieties, grated, refine savory gratins.
Storage
The provolone can be stored in the warmest compartment of the refrigerator for up to a few weeks. The natural maturation process continues. The cut surfaces should be protected from drying out with foil if possible.
Durability
Store provolone in the packaging, wrapping paper, or storage boxes provided in the refrigerator. Then it can be kept for a maximum of 2 weeks. Provolone is also suitable for freezing (up to approx. 3 months).
Nutritional value/active ingredients
100 g of Provolone contains about 400 calories. Like other cheeses, provolone is high in protein and provides calcium.
