Provolone

Provolone
Provolone piccante (lit.'spicy provolone')
Country of originItaly
Source of milkCow
PasteurisedDepends on cow variety
TextureSemi-hard
Aging timeAt least 4 months
CertificationProvolone Valpadana:
PDO: 21 June 1996[1]
Provolone del Monaco:
PDO: 11 February 2010[2]
Related media on Commons

Provolone (/ˌprvəˈln, ˌprvəˈlni, ˌprvəˈln/,[3] Italian: [provoˈloːne]) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region,[4] near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today[when?] is northwestern Italy and, in particular, the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.[5]

  1. ^ "Provolone Valpadana Denomination Information". European Commission. Retrieved August 3, 2013.
  2. ^ "Provolone del Monaco Denomination Information". European Commission. Retrieved August 3, 2013.
  3. ^ "Provolone". American Heritage Dictionary of the English Language (Fifth ed.). Retrieved June 3, 2019 – via thefreedictionary.com.
  4. ^ "Prodotti Tipici della Campania - provolone del monaco" [Traditional products of Campania - provolone del monaco]. regione.campania.it (in Italian). Retrieved 24 November 2021.
  5. ^ Great Chicken Dishes. p. 165.