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Provolone Valpadana DOP


Provolone is a stringy paste cheese typical of southern Italy which was introduced to Lombardy in the first half of the eighteenth century by Neapolitan cheese makers.  Today, it is considered a traditional product of Lombardy, Emilia, the Veneto and the Trento area, so much so that it was awarded denomination of controlled origin(DOC) status in 1993 under the name ‘Valpadana Provolone’. It is a cheese produced in a great variety of formats. The largest, most suitable for a long ripening period are called ‘mandarone’ (large tangerine), due to their similarity of form to the fruit, and ‘pancettone’ (large ‘pancetta’ – a kind of salume) whose weight in excess of 100 kilos is the largest existing cheese both in Italy and, possibly, the rest of the world.  It can also be eaten fresh but its most interesting features develop after a long (more than one year) ripening in an appropriate environment.

Organoleptic characteristics
Aspect and texture: the ripened forms have a hard, elastic paste of an intense yellow
Taste: the ripened forms are very flavourful, piquant with aromas developed during the ripening period
Serving suggestions: full bodied, aged, red wines. Hot fruit chutney, hot quince preserve. Homemade bread and flat breads
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: artisan and industrial
Paste: stringy
Salting: in brine
Ripening: at least one month
Production period: throughout the year
Fats: 44% F-Dm
Weight: 0.5 to 100 kg
Size: variable
Producers: dairies belonging to the Provolone Valpadana production Consortium