Provolone

A traditional watermelon-shaped provolone cheese

Provolone is a semi-hard cheese originating from Italy, known for its smooth texture and mild to sharp taste. It is a member of the pasta filata family, which includes other cheeses like mozzarella and caciocavallo.

History

Provolone has its roots in Southern Italy, particularly in the regions of Campania, Calabria, Apulia, and Sicily. The cheese became popular in the late 19th century when cheesemakers from Southern Italy migrated to the northern regions, bringing their cheese-making techniques with them. Today, the most renowned production of provolone occurs in the Po Valley, particularly in the regions of Lombardy and Veneto.

Production

Provolone is made from cow's milk and is produced using the pasta filata method, where the curd is kneaded and stretched to achieve the desired consistency. The cheese is then molded into various shapes, such as the traditional "watermelon" shape, as well as cylindrical and pear shapes. After shaping, the cheese is salted and aged for a period ranging from a few months to over a year, depending on the desired flavor profile.

Varieties

Provolone comes in two main varieties:

• Provolone Dolce: This is a mild version of provolone, aged for 2-3 months. It has a smooth, creamy texture and a sweet, delicate flavor.

• Provolone Piccante: This version is aged for more than four months and has a sharper, more pronounced flavor. The aging process allows the cheese to develop a more complex taste, often with spicy undertones.

Uses

Provolone is a versatile cheese used in a variety of culinary applications. It can be sliced for sandwiches, melted in cooking, or served as part of a cheese platter. Its ability to melt smoothly makes it a popular choice for pizza and pasta dishes.

Related pages

• Cheese
• Italian cuisine
• Pasta filata
• Mozzarella