Provolone

History of Provolone

Provolone is a cheese from Italy that is not yet as well-known as Parmesan or mozzarella, but anyone who has tried it once will want to enjoy it again. Provolone from the Po Valley is protected in its origin and production as Provolone Valpadana DOP. However, it is not actually a northern Italian cheese like Parmesan or Grana Padano. Like many southern Italian cheeses such as mozzarella or caciocavallo, it is produced using the filata method. With the southern Italian people who sought work in the north of the country, this type of production also arrived in the current DOP area.

Provolone piccante

The shapes of Provolone

In the filata process, hot water is poured over the curd and then kneaded. This creates the characteristic fibrous interior that we know from mozzarella. Unlike mozzarella, however, provolone is not used fresh, but is left to mature for four weeks to three months. Provolone tipo piccante is made using sheep or goat rennet or a mixture. The cheese is produced in different shapes. With a rectangular cross-section, it is called pancetta, while the round varieties are called mandarino, melon or provole. The pear shape is also common, as with caciocavallo. Topolino has a cylindrical shape.

Provolone topolino

Recipes with provolone

The younger provolone has a mild taste and, if it is made with the cow’s milk and rennet, is also referred to as dolce. The piccante, on the other hand, has a more intense flavor. Provolone can be used as a semi-hard cheese. Due to its stringy texture, it is also suitable as a processed cheese and is therefore used in recipes for gratinating. Try it as an alternative to fontina in a pizzoccheri recipe or for your next lasagne!