Provolone

Provolone is an Italian cheese, semi-hard in texture, originating in Southern Italy. It is a pasta filata (stretched-curd) cheese, which gives it a smooth, elastic texture. Provolone is known for its mild to sharp flavor, depending on its age and preparation.

Production:

Provolone is made from cow's milk. The milk is coagulated using rennet, and the curds are cut, cooked, and then stretched and kneaded to form the characteristic pasta filata texture. The cheese is then shaped into various forms, such as pear-shaped, sausage-shaped, or cone-shaped, and tied with rope for hanging and aging. The aging process can last from a few weeks to several months.

Varieties:

There are two main varieties of Provolone:

• Provolone Dolce (Sweet): This is a younger cheese, aged for a shorter period. It has a mild, delicate flavor and a smooth texture.
• Provolone Piccante (Sharp): This cheese is aged for a longer period, resulting in a sharper, more pronounced flavor. It often has a firmer texture than Provolone Dolce. The "piccante" designation indicates a spicy or pungent character, which intensifies with age.

Uses:

Provolone is a versatile cheese used in a variety of culinary applications. It can be eaten as a table cheese, used in sandwiches, melted in grilled cheese sandwiches or on pizza, or grated over pasta dishes. It pairs well with cured meats and crusty bread.

Regional Variations:

While originating in Southern Italy, Provolone production has expanded to other regions, including the United States, where it is a popular cheese for sandwiches and other dishes. Production methods and flavor profiles can vary slightly depending on the region.