Provolone is an Italian cheese made from cow’s milk whose origins lie in Southern Italy. Today, the major production of Provolone takes place in the Po valley region, particularly Lombardy and Veneto. Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality.
Provolone cheese is also classified into two forms: Provolone Dolce, aged 2-3 months, has a pale yellow to white colour and sweet taste. The other, Provolone Piccante, is aged for more than four months and has a sharper taste. In South America, a similar cheese called Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavours of Provolone broadly vary depending on where it’s made. Mostly, it’s semi-hard in texture and made from cow’s milk.
Provolone contains high amounts of calcium and protein, but on the other hand, it is also high in sodium. The cheese goes along with full-bodied and aged red wines. At the table, it could be served with hot chutney, homemade bread and flatbread.