Provolone or Provola is an Italian cut cheese/hard cheese of the type Filata with 44% fat ith Tr. The Provolone Valpadana DOPE enjoys the rank of a protected indication of origin.

History

The manufacture area of the Provolone Valpadana covers today several northItalian provinces. As Filata cheese the Provolone however originally belongs to southItalian cheese places to the family. To historical sources he comes from Lukanien and found during the Renaissance his way into the north of Italy. After the combination of Italy in the year 1861 then several southItalian pulled their delivered cheese, however in larger quantity and form variety into the fruitful areas around the Po and began there, to manufacture. Only since the end 19. Century emerges the today common name Provolone, since that time it is also usual to produce it in larger loaves up to a quintal. The DOC designation received the cheese on 9 April 1993, since 12 June 1996 is European Union far protected the cheese (g.U./PDO). 1975 the created protection consortium Consorzio Tutela Provolone covers today (conditions: 2002) of 30 producer enterprises, which produce annually nearly 100,000 t Provolone Valpadana and their cheese with the consortium character in the form of plaque or seals distinguish as quality warranty.

Variants

Provolone is available in very many different forms in the trade, which are named own names. Thus there are cylindrical to kinds named Pancetta, Pancettone or Salamino, other forms hot Gigante, Gigantino or Gigantone and look like constricted Konen. A smaller sort calls itself Topolino, spherically is the sorts Mandarino, melon and Provole, also pear or flask-shaped forms is common. Depending upon taste and artistic inclination there is also the Provolone in animal form and other shapes cheese. The size of the loaves varies between 0,5 kg up to 100 kg. That the Provolone similar Ragusano DOPE is square and is considered as own cheese places.

The most frequent form of the Provolone is approximately, oval or pear-shaped and with a cord is merged and with a thin, smooth, yellow parafin layer encased.

Provolone is manufactured in two Geschmacksrichtungen. The Provolone dolce is with calf lab and matures 4 weeks until 3 months, with tipo piccante is used lab of sheep or goats or a mixture of both and the ripe time amounts to at least 3 months, depending upon size also up to one year. Some kinds of the Provolone are also smoked offered.

Characteristics, use and keeping

The Provolone is a semihard cheese from thread paste, the paste is firmly, easily flexible, from whiter to lightyellow color and has few, irregular break holes and tears. Its taste is mildly and sahnig dolce with the type, more strongly to strong with the type spades-edges.

In addition, its good bloom and thread education characteristics make the Provolone in the warm kitchen ideally peppering hors-d'oeuvres and main courts, it fit also well vegetable, taste cold bread. Particularly refined the preparation brings as Carpaccio the fine taste to the validity, for this the cheese is cut open breath-thinly and with some splashes to olive oil, little salt, frischgemahlenem black pepper and fresh herbs arranged.

As weissweine are suitable rather for dolce, vollmundige red wines for the piccante.

In to few Provolone also longer time keeps itself cold subject of the refrigerator stored up to some weeks, whereby the natural ripe process progresses slowly. Is important to protect the plane of section with a foil against drainage and to take every 2-3 days off a disk, in order to avoid fungus growth. The cheese should be taken at least one hour before the consumption from the cooling. For longer preservation one can freeze Provolone also (approx. 3 months without quality loss), to thaw out should it then over night in the refrigerator.

Related links

Consorzio Tutela Provolone (Italian and English)

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