If you’re a fan of Italian cheeses, chances are that you’ve tried Provolone. Indeed, this incredibly versatile cheese is omnipresent in Italian delis around the world. But, do you actually know what is Provolone cheese? Read our article to learn about the history of the cheese and its name. We’ll also give you tips on how to choose with Provolone you need, and how best to serve it.
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Where does Provolone come from?
Provolone is an aged pasta filata (stretched curd) cheese that finds its roots in the Po Valley of northern Italy.
The origins of this Italian cheese date back to Cistercian monks in the territory between the rivers Lambro and Adda. Since they started reclaiming surface waters for agriculture, they created the perfect conditions for agriculture. And, consequently, dairy cattle rearing and cheesemaking.
Presently, the production area for Provolone includes Lombardia, Veneto, Emilia-Romagna and Trento.
What does Provolone mean?
Before delving into the meaning of “Provolone”, let’s introduce another traditional Italian cheese, Provola.
Provola is a pear-shaped soft, pasta filata cheese made with either buffalo or cow’s milk. As a matter of fact, Provolone means a large-sized Provola. Due to the similarities in production and appearance, the name fits perfectly.
The different types of Provolone
While there are many variants of Provolone, they fall mainly under two categories. Firstly, the young and mild cheese is called Provolone Dolce (sweet). Then, there is a more robust version called Provolone Piccante (spicy).
Comparatively, cheesemakers can age the latter for much longer until it is crumbly. Moreover, this specific type is called Provolone Piccante Stagionato.
How is Provolone made?
Provolone Dolce
At first, the cheesemaker collects milk from the polder and adds natural whey and rennet to form the curd. In fact, they use all local ingredients to create the unique characteristic flavour profile.
Afterwards, they cut the curd and drain the excess whey. Next, the skilled artisans weave and shape the cheese into a round shape. Finally, it is brined and cooled before being hung in string to rest and mature.
Provolone Piccante
In fact, Provolone Piccante’s production starts in the same way as the sweeter version. In addition to the usual ingredients, the cheesemaker also adds goat rennet to the milk before forming the curd. As a result, this type of Provolone develops a more pronounced and spicy flavour.
Maturation of Provolone
After collecting the young cheese from the maker, an affineur matures the cheese in warehouses with controlled humidity and temperature conditions. During this time, they hang the cheese by a string because it is too soft to place on shelves.
Overall, this process lasts for a minimum of 10 days for the mild Provolone Dolce. However, maturation can extend to more than 12 months for Provolone Piccante Stagionato.
You can read more about the differences between Provolone Dolce and Provolone Piccante in our dedicated post here.
The many shapes of Provolone
As well as being available at different ages, Provolone also comes in different shapes. The most common shapes of Provolone are salami (Salamino), melon/pear (Mandarone) and flask shaped (Fiaschetta). You can see all the other shapes in our infographic above.
Typically, artisans make Provolone Dolce in the smaller shapes. On the other hand, they usually make Provolone Piccante in the larger formats because they are more suitable for longer maturation.
Which shape of Provolone should I buy?
Unsurprisingly, the vast range of shapes can be overwhelming when you’re shopping.
In fact, choosing the correct shape is very important. For example, the half-moon (mezzaluna) shape is most commonly used in cooking or cubing. This is more often than not cut from a Mandarone.
Conversely, the Pancettone or Gigantino are more suited to being cut into triangles to be served fresh on a cheese board.
What does Provolone taste like?
Unsurprisingly, the youngest version of Provolone has the mildest flavour profile. On the palate, you will detect hints of nuts and salt, with a smooth texture.
On the other hand, Provolone Piccante tends to have a more robust, spicy quality as it matures. And finally, Provolone Piccante Stagionato has a crumbly texture with a complex, earthy aroma. Moreover, it has a much more complex, savoury flavour than the two younger versions.
How to serve Provolone
Provolone Dolce
Due to its mild flavour, Provolone Dolce is best used in cooking. As a matter of fact, you can enjoy this versatile cheese fresh in a Philly Hoagie or melted in a Grilled Cheese sandwich.
Provolone Piccante
In contrast, the more robust Provolone Piccante excels on a cheese board. Without a doubt, it pairs exceptionally well with full-bodied wines such as Aglianico, Gattinara and Barbera d’Asti.
Provolone Piccante Stagionato
Finally, this aged version is such a complex cheese that it is best enjoyed on its own. If you want to pair it, honey and jams are great options. Also, you can try grating it on top of your pasta dishes.
As for wine, enjoy with a full-bodied red wine such as Brunello di Montalcino, Amarone or Barolo.
Alternatives to Provolone
Can’t get your hands on Provolone cheese? Fontina and Mozzarella might be suitable substitutes.
Fontina is complex and nutty in taste and offers a similar texture to Provolone Piccante. However, if you are after a milder cheese, Mozzarella is a great option. Moreover, you can serve it fresh in a salad or melted in a sandwich or on top of pizza.
You can find our list of the 10 best substitutes for Provolone cheese here.
Summary: How do you like your Provolone?
Thank you for reading our post on Provolone all the way to the end. We hope you’ve enjoyed it. Drop us a comment below with your favourite way to eat this versatile Italian cheese.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
