Provolone
Sign in to saveProvolone (, ) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, in particular, the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.
Key facts
- Cheese.name
- Provolone
- Cheese.image
- Provolone watermelon shape.jpg
- Cheese.caption
- Provolone piccante ()
- Cheese.country
- Italy
- Cheese.source
- Cow
- Cheese.pasteurised
- Depends on cow variety
- Cheese.texture
- Semi-hard
- Cheese.aging
- At least 4 months
- Cheese.certification
- Provolone Valpadana:PDO: 21 June 1996 Provolone del Monaco:PDO: 11 February 2010
via Wikipedia infobox
Wikidata facts
- Mass
- 5
- Image
- Provolone layered.jpg
Show 3 more facts
- Commons category
- Provolone
- native label
- Provolone
- food energy
- 351
via Wikidata · CC0
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Article
3 sectionsContents
- History and varieties
- See also
- References
Provolone (, ) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, in particular, the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.
==History and varieties== The term provolone (meaning 'large provola') appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy and assumed its current large size. The smaller sized variant is called provola () and is sold in plain and smoked (affumicata) varieties.