Cheese story
What is Provolone?
An aged stretched-curd cheese made in sweet or sharp styles.
Origin
Southern Italy / Po Valley, Italy
Milk
cow
Board role
Hard / mature
Cheese profile
Country
Italy
Region
Southern Italy / Po Valley
Milk type
cow
Texture
semi-hard stretched-curd
Rind
waxed or natural
Ageing
2 months to 1 year+
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: mild to sharp, tangy, savoury
Origin, protection and character
Provolone comes from Italy, especially Southern Italy / Po Valley. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP for Provolone Valpadana
Typical ageing
2 months to 1 year+
How to serve Provolone
sandwiches, melting, antipasti
Good food matches
salami
olives
red wine
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
