Provolone is a cow’s milk cheese originally from southern Italy, now also produced in other regions and countries. Traditional Provolone is made in northern Italy and comes in two forms, Dulce and Piccante. Provolone Val Padana is a protected term for traditional Provolone regulated by the Consortium of Typical Provolone Cheese. Provolone is high in fat and calories but also contains calcium and protein.
Provolone is a form of cow’s milk cheese originally made in the southern region of Italy and is still made in Italy today. Although other areas have also started producing Provolone, such as South America, Japan, and the United States (USA), traditional Provolone is mostly produced in the northern region of Italy. Provolone is a very popular cheese, with a delicate flavor and texture that make it ideal for baking and for use in sandwiches and meat and cheese platters.
First produced in southern Italy, the name “Provolone” comes from another type of cheese called Provola, and Provolone simply means “big Provola”. Traditional Provolone is a semi-hard cheese and comes in two forms. Provolone Dulce is a somewhat sweet form that ages for about two to three months and has a very pale yellow or white color. Provolone Piccante is typically aged for more than four months and tends to have a bit more punchy flavor. As Provolone cheese ages, it takes on a more evident yellow color together with a clearer and more pronounced flavour.
The term Provolone Val Padana is protected by the European Union and can only be used for Provolone which is regulated by the Consortium of Typical Provolone Cheese. These types of traditional Provolone cheeses are often made in a variety of shapes, from rounded pear shapes that include a knob on the top for hanging to longer sausage shapes that are easier to slice. This type of provolone is made by cheese makers in northern Italy, some of which have been in business for hundreds of years.
In South America, a type of provolone cheese is made and eaten with meat dishes. The cheese is typically grilled only lightly to increase the smokiness and sweetness of the flavor. This is a traditional way of eating it in regions like Brazil and Uruguay. In the United States, Provolone was made by American producers and is typically the palest type of Dulce cheese. This cheese has become increasingly popular over the last few decades and can often be found in major supermarkets.
A single cup (about 132 grams) of diced provolone typically has about 35 g of fat and about 463 calories. Cheese can also be high in sodium, which means it probably shouldn’t be eaten in large quantities. Provolone is high in calcium and protein, however, so it has some dietary benefits as well.
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