Provolone is a renowned Italian pasta filata cheese with a smooth, semi-hard texture and a distinctive pear or sausage shape. Gourmets value its versatile flavor profile, which ranges from mild and buttery when young to sharp and piquant with extended aging. This cheese excels in both table use and cooking, making it a staple in many kitchens.
Distinctive Features of Provolone
Provolone typically forms into large shapes weighing between 2 to 12 kilograms. Its rind is smooth, thin, and pale yellow, often tied with cords that leave characteristic marks. The interior paste boasts a consistent, pliable texture with few eyes.
This cheese exhibits a humidity level of about 40 to 45 percent. Its color ranges from white to straw-yellow, deepening with age. The consistency is firm yet elastic, a hallmark of the pasta filata technique.
How Provolone is typically used
Provolone serves as a versatile cheese in culinary applications. Chefs often use it sliced in sandwiches or melted over dishes. Its excellent melting properties make it ideal for pasta bakes and pizza toppings.
- Eat Provolone sliced cold in antipasto platters with salami and olives.
- Grate aged Provolone over pasta dishes for a sharp flavor.
- Melt Provolone in grilled cheese sandwiches or on burgers.
- Cube Provolone for salads or cheese boards.
- Use Provolone in stuffed meats like chicken or veal.
- Pair Provolone with fruits like pears or figs for a sweet contrast.
Nutrition values and using Provolone in diets
| Nutrient | Value per 100g |
|---|---|
| Energy | 350-400 kcal |
| Fat | 25-30 g |
| Protein | 25-30 g |
| Carbohydrates | 2-3 g |
| Sodium | 500-800 mg |
| Calcium | 700-900 mg |
Provolone provides high-quality protein and calcium, supporting muscle maintenance and bone health. Its moderate sodium content requires attention in low-salt diets. Incorporate Provolone in balanced meals to benefit from its nutrients.
Use Provolone sparingly in weight management plans due to its calorie density. Opt for smaller portions to enjoy its flavor without excess calories. Provolone fits well in ketogenic diets because of its low carbohydrate content.
Ingredients and Production Process of Provolone
Provolone production starts with high-quality cow’s milk, often pasteurized. Producers add lactic acid bacteria and rennet to coagulate the milk. The curds form within 30 to 40 minutes at a controlled temperature.
Workers then cut the curd into small pieces and heat them in whey. This step develops the elastic texture. The curds undergo stretching and kneading, known as pasta filata.
After stretching, artisans shape Provolone into characteristic forms like pears or cylinders. They tie the cheese with cords and immerse it in brine for salting. The brine bath lasts several hours to enhance flavor and preservation.
Provolone ages in controlled environments for weeks to over a year. Aging determines the final flavor, from dolce (sweet) to piccante (sharp). The rind develops naturally during this period.
Questions and Answers about Provolone
What is Provolone?
Provolone is a semi-hard Italian cheese made from cow’s milk. It features a smooth texture and a range of flavors based on aging. Provolone is known for its excellent melting properties.
How should I store Provolone?
Store Provolone in the refrigerator wrapped in wax paper or plastic wrap. Keep Provolone away from strong odors to maintain its flavor. Proper storage extends Provolone’s shelf life.
What is the shelf life of Provolone?
Unopened Provolone lasts up to 6 weeks in the fridge. Once cut, consume Provolone within 2 weeks. Aged Provolone may keep longer due to lower moisture.
Can I use Provolone in cooking?
Yes, Provolone melts beautifully in hot dishes. Use Provolone for gratins, sauces, or stuffed recipes. Its flavor enhances many cooked preparations.
Where can I buy Provolone?
Purchase Provolone at cheese shops, supermarkets, or online retailers. Look for Provolone in the dairy article. Authentic Provolone often comes from Italy.
How do I cut Provolone?
Cut Provolone with a sharp knife into slices or cubes. For large forms, slice Provolone vertically from the top. This method preserves its shape.
Is Provolone good for grilling?
Provolone holds its shape well when grilled. It develops a delicious crust. Grill Provolone on sandwiches or vegetables.
What wines pair with Provolone?
Pair mild Provolone with light white wines like Pinot Grigio. Aged Provolone matches robust reds such as Chianti. Provolone complements many wine styles.
Can I freeze Provolone?
Freezing Provolone is possible but may alter its texture. Thaw Provolone slowly in the fridge. Use frozen Provolone primarily for cooking.
What is the difference between Provolone Dolce and Piccante?
Provolone Dolce ages for 2-3 months and tastes mild. Provolone Piccante ages over 6 months for a sharper flavor. The aging time defines Provolone’s character.
Cheese Varieties of Provolone in different Countries
Provolone in Italy
Italian Provolone holds Protected Designation of Origin status in regions like Lombardy and Veneto. Artisans use traditional methods passed down for generations. The cheese often comes in shapes like mandarino or pancetta.
Provolone Valpadana is a famous variant with strict production rules. It uses milk from specific cow breeds. Aging in natural caves imparts unique flavors to Italian Provolone.
Provolone in the United States
American Provolone adapts Italian techniques with local innovations. Producers often use pasteurized milk for safety standards. The cheese tends to be milder and more uniform in texture.
U.S. Provolone commonly appears in deli articles pre-sliced. It serves as a popular topping for pizzas and submarines. Some artisans craft aged versions that rival Italian imports.
Provolone in Argentina
Argentinian Provolone benefits from rich dairy traditions influenced by Italian immigrants. Local producers use grass-fed cow’s milk for a distinct flavor. The cheese often features a smokier note.
Provolone Argentina frequently accompanies grilled meats in asado cuisine. Its robust character stands up to high heat. Aging times vary, offering both soft and firm options.
Provolone in Brazil
Brazilian Provolone blends Italian heritage with tropical influences. Manufacturers prioritize creamy textures for local tastes. The cheese is often consumed fresh in sandwiches.
Provolone do Brasil typically has higher moisture content. It melts easily in traditional dishes like pão de queijo. Export versions aim for international standards.
Provolone Around the World
Provolone enjoys global popularity with similarities across borders. Most varieties retain the pasta filata technique for elasticity. The use of cow’s milk remains consistent, ensuring a familiar base flavor.
Differences arise from local milk quality, aging conditions, and culinary traditions. Italian Provolone emphasizes terroir and PDO rules. New World versions often prioritize convenience and mildness for mass markets.
Provolone continues to evolve as chefs and consumers discover its versatility. This cheese bridges traditional and modern cuisines effortlessly. Its enduring appeal lies in consistent quality and adaptability.