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
Dimensions
variable
Producers
dairies belonging to the Provolone Valpadana production Consortium
Codice forma
n.d.
Codice tagliato
n.d.

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