Provolone facts for kids

Provolone

Provolone is a popular type of Italian cheese. It's known for its unique shape and flavor, which can be mild or sharp. Provolone, along with cheeses like provola and provoleta, belongs to a family of cheeses made using a special "stretched-curd" method. This method gives them their smooth texture and allows them to be shaped in many ways.

What is Provolone?

Provolone is a semi-hard cheese that comes from Italy. It's made from cow's milk. Unlike some cheeses that are crumbly, Provolone has a firm, smooth texture. It can be sliced easily, making it great for sandwiches or melting.

Two Main Types of Provolone

There are two main kinds of Provolone, each with a different taste:

• Provolone Dolce: This type is sweeter and milder. It's aged for a shorter time, usually two to three months. It has a pale, yellowish-white color and a gentle, milky flavor.
• Provolone Piccante: This type is sharper and more intense. It's aged for a longer period, sometimes up to a year or more. It has a stronger, more pungent flavor and a slightly darker color. The word "piccante" means "spicy" or "sharp" in Italian, referring to its strong taste.

Where Does Provolone Come From?

Provolone cheese has a rich history in Southern Italy. It first became popular in regions like Campania and Basilicata. Over time, its production spread to northern Italian regions, especially Lombardy and Veneto. Today, much of the Provolone we enjoy comes from these northern areas.

Protected Status

Provolone Valpadana, a specific type of Provolone, has a special status called Protected Designation of Origin (DOP). This means that only cheese made in certain areas of Italy, following traditional methods, can be called "Provolone Valpadana." This helps protect the quality and tradition of the cheese.

How is Provolone Made?

The process of making Provolone is quite interesting and involves a technique called pasta filata, which means "spun paste" or "stretched curd."

The Stretched-Curd Method

• First, cow's milk is heated, and a special ingredient called rennet is added. This makes the milk curdle, separating into solid curds and liquid whey.
• The curds are then cut and left to rest.
• Next, the curds are heated in hot water or whey. This makes them soft and stretchy, almost like melted rubber.
• Cheesemakers then stretch, pull, and knead the curds by hand. This is the "stretching" part of the process, which gives Provolone its smooth texture.
• Finally, the warm, stretchy cheese is shaped into various forms, such as large sausages, pears, or bottles.

Aging and Flavor

After shaping, the cheese is placed in a brine (a salty water solution) for a short time. This adds flavor and helps form the rind. Then, the cheeses are hung to age in cool, controlled rooms. The longer they age, the stronger their flavor becomes, especially for Provolone Piccante.

How to Enjoy Provolone

Provolone is a very versatile cheese, meaning it can be used in many different ways.

In the Kitchen

• Sandwiches: Both Provolone Dolce and Piccante are excellent in sandwiches, from simple deli sandwiches to grilled cheese.
• Melting: Provolone melts beautifully, making it a great choice for pizza, lasagna, or baked pasta dishes. It adds a creamy, savory layer.
• Cheese Boards: Provolone Piccante is often served on a cheese board with fruits, nuts, and crusty bread. Its strong flavor pairs well with these items.
• Cooking: It can be grated over salads or used in various Italian recipes to add a rich, cheesy taste.

Pairing with Food

Provolone Dolce goes well with lighter foods and white wines. Provolone Piccante, with its stronger flavor, can stand up to bolder foods and red wines.

See also

In Spanish: Provolone para niños