Provolone cheese is a well-known Italian cheese originating in the south of the country, although its production is concentrated in the north of Italy in the regions of Piedmont, Lombardy and Veneto. It is a cheese made with whole cow’s milk, with a soft rind and semi-hard paste, with a different flavor depending on whether it is sweet or spicy Provolone cheese. Some varieties can even be smoked.

The shapes and sizes in which Provolone can be found are also varied: from its traditional cylindrical shape, to pear-shaped, bottle-shaped or even sausage-shaped.

1) Origin of Provolone cheese:

Although it is rumored that the Provenzano family of Venice was the discoverer of this type of cheese, the authorship of this discovery has never been proven. What we do know is that the term Provolone (large provola) appears at the end of the 19th century, to designate the large provola cheese that began to be produced in the northern regions of Italy.

2) Artisanal production of Provolone cheese:

For the production of this type of cheese in an artisanal way, a special skill is required. The artisan who makes it must take into account several characteristics:

• The microbiological composition of the milk.
• The peculiar technique of spinning the cheese paste.
• The modeling of the external surface.
• The sealing, seasoning, tying and maturing with controlled air and humidity.

The result of all this process is an artisan Provolone cheese, which, once molded, will go through a maturation process in which it will develop different shades: sweet or spicy.

3) Differences between sweet Provolone and spicy Provolone:

There are two main varieties of traditional Provolone cheese. Both share the firm texture and the mild, slightly smoky flavor. However, there are specific characteristics for each type: Provolone dolce, or sweet Provolone, is a cheese that has matured for two to three months. The result is a much milder flavor than the spicy provolone, which, when matured for six to twelve months, achieves a much stronger, saltier, more defined and slightly spicy flavor.

As for the uses of both varieties, the sweet Provolone is usually used for gratin and even for desserts. The spicy variety, on the other hand, is usually used for cooking and also for gratin. Other Provolone cheeses, named after the shape in which they are molded, are salamino or pancettone (cylindrical), or melone (spherical).

4) Benefits of Provolone consumption:

Provolone cheese contains some of the most important vitamins for the functioning of our body: vitamin A, vitamin K and vitamin B-9. It is also a significant source of minerals such as calcium and phosphorus. 100 gr of this type of cheese contains more than 700 mg of calcium. As for its fat percentage, Provolone contains approximately 26 per 100 of its total weight. Provolone is a cheese recommended for any balanced diet and especially interesting for children, due to its calcium content and its mild and slightly sweet taste.

5) Presentation and recipe suggestions:

Provolone cheese is the undisputed king of informal dinners. To bring out all its aromas and intense flavor, we recommend eating it hot: au gratin, grilled, or even on top of casseroles. If you want to gratin it, take note of this infallible recipe: pour a smooth homemade tomato sauce over an earthenware bowl. On it, place a slice of about two centimeters thick of sweet Provolone.

Sprinkle some paprika and oregano on it. Gratin it for about ten minutes in the oven and enjoy its intense flavor dippeando bread sticks, grissinis, or even pita bread. To make this dish a little more forceful, place between the tomato sauce and the Provolone cheese, a layer of thinly sliced and seasoned potatoes. Or some slices of a soft sausage such as ham or ham.

Even a few slices of salmon will be great. If you opt for this last variant, remember not to add salt to the whole. If you want to enjoy the spicy grilled Provolone, you can do it this way: on the griddle over high heat, sauté some fresh spinach. Season with salt and pepper and add the cheese, which should be browned on both sides. Some black olives are the perfect accompaniment for this dish.

The result is a recipe with just the right amount of salt and spiciness. Finally, Provolone is a delicious cheese to grate on toasts, soups, pizzas and pastas. And in general, for any dish that needs a grated cheese. Either way, accompany it with a glass of white wine, in the case of sweet Provolone, and a red wine for the smoked and spicy varieties.

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