What is Provolone?

Provolone Valpadana is an aged pasta filata (stretched curd) that originates from the Po Valley in northern Italy.

While Provolone is made in other parts of Italy, Provolone Valpadana is protected by a DOP stamp. As a result, cheesemakers can only make this cheese in this region.

The history of Provolone Valpadana

The origins of this Italian cheese date back to Cistercian monks in the territory between the rivers Lambro and Adda. Since they started reclaiming surface waters for agriculture, they created the perfect conditions for agriculture. And, consequently, dairy cattle rearing and cheesemaking.

Presently, the production area for Provolone Valpadano includes Lombardia, Veneto, Emilia-Romagna and Trento.

What does Provolone mean?

Before delving into the meaning of “Provolone”, let’s introduce another traditional Italian cheese, Provola. 

Provola is a pear-shaped soft, pasta filata cheese made with either buffalo or cow’s milk. As a matter of fact, Provolone means a large-sized Provola. Due to the similarities in production and appearance, the name fits perfectly.

Next, we will guide you through how the Italians make the different types of Provolone.

How is Provolone Valpadana made?

While there are many variants of Provolone, they fall mainly under two categories.

Firstly, the young and mild cheese is called Provolone Dolce (sweet). And, there is a more robust version called Provolone Piccante (spicy).

Comparatively, cheesemakers can age the latter for much longer until it is crumbly. This specific type is called Provolone Piccante Stagionato.

Provolone Dolce

At first, the cheesemaker collects milk from the polder and adds natural whey and rennet to form the curd. In fact, they use all local ingredients to create the unique characteristic flavour profile.

Afterwards, they cut the curd and drain the excess whey. Next, the skilled artisans weave and shape the cheese into a round shape.

Finally, it is brined and cooled before being hung in string to rest and mature.

Provolone Piccante

In fact, Provolone Piccante’s production starts in the same way as the sweeter version. In addition to the usual ingredients, the cheesemaker also adds goat rennet to the milk before forming the curd.

As a result, this type of Provolone develops a more pronounced and spicy flavour.

How is Provolone matured?

Subsequently, an affineur matures the cheese in warehouses with controlled humidity and temperature conditions. During this time, they hang the cheese by the string.

Overall, this process lasts for a minimum of 10 days for the mild Provolone Dolce. However, maturation can extend to more than 12 months for Provolone Piccante Stagionato.

The many shapes of Provolone

The most common shapes of Provolone are salami (Salamino), melon/pear (Mandarone) and flask shaped (Fiaschetta). As a general rule, artisans make Provolone Dolce in the smaller shapes. On the other hand, they typically make Provolone Piccante in the larger formats because they mature better.

Which shape of Provolone should I buy?

Indeed, choosing the correct shape is very important. For example, the half-moon (mezzaluna) shape is most commonly used in cooking or cubing.

Furthermore, the Pancettone or Gigantino are more suited to being cut into triangles and served fresh on a cheese board.

What does Provolone taste like?

Unsurprisingly, the youngest version of Provolone has the mildest flavour profile. On the palate, you will detect hints of nuts and salt, with a smooth texture.

On the other hand, Provolone Piccante tends to have a more robust, spicy quality as it matures.

And finally, Provolone Piccante Stagionato has a crumbly texture with a complex, earthy aroma. Moreover, it has a much sharper, savoury flavour than the two younger versions.

How to serve Provolone

Provolone Dolce

Due to its mild flavour, Provolone Dolce is best used in cooking. As a matter of fact, you can enjoy this versatile cheese fresh in a Philly Hoagie or melted in a Grilled Cheese sandwich.

Provolone Piccante

In contrast, the more robust Provolone Piccante excels on a cheese board. Without a doubt, it pairs exceptionally well with full-bodied wines such as Aglianico, Gattinara and Barbera d’Asti.

Provolone Piccante Stagionato

Finally, this aged version is such a complex cheese that it is best enjoyed on its own. If you want to pair it, honey and jams are great options. Also, you can try grating it on top of your pasta dishes.

As for wine, enjoy with a full-bodied red wine such as Brunello di Montalcino, Amarone or Barolo.

Substitutes for Provolone

Can’t get your hands on Provolone Valpadana? Fontina and Mozzarella might be suitable substitutes.

Fontina is complex and nutty in taste and offers a similar texture to Provolone Piccante. However, if you are after a milder cheese, Mozzarella is a great option. Moreover, you can serve it fresh in a salad. melted in a sandwich or on top of pizza.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Provolone Valpadana appeared first on Cheese Atlas.

Parmigiano Reggiano is considered to be the King of Cheeses in Italy

How is Parmigiano Reggiano made?

Always raw milk

It all starts with raw cow’s milk. Initially, the dairy collects the evening milk from the farm and lets it rest in a vat overnight. Come the morning, the cheesemaker skims the milk and mixes it with freshly delivered whole milk.

In addition to this, they also add calf rennet and fermented whey to the mixture. Once the curd sets, the maker uses a traditional tool called spino to cut the curd into tiny granules.

Cooked in a copper cauldron

Afterwards, they cook the curd to 55°C (130°F). Subsequently, this forms a large single mass at the bottom of the cauldron. Then, two cheesemakers collectively lift the mass from the bottom using a large cloth and a metal bar.

Finally, they cut each mass in half and place each half into one mould to form one wheel of cheese.

Apply a casein plate

Once the cheese is formed, the maker applies a unique casein plate to each wheel. From this point onwards, this will be its identity card and can be traced back to its production site.

A few days later, they immerse the wheels in a saturated brine solution. Indeed, this marks the final step of the production process.

How Parmigiano Reggiano is matured

Undeniably, the life cycle of Parmigiano Reggiano is a long and slow one. Significantly, it follows the natural rhythm of the seasons in Northern Italy.

Additionally, the PDO dictates that even the “youngest” wheels of Parmigiano Reggiano have to be matured for a minimum of 12 months. At this point, each individual wheel is assessed and then selected for further maturation up to 40 months.

Unsurprisingly, the hard rind around this cheese poses some challenges to quality testing.

Branded by fire

An expert from the Parmigiano Reggiano Consortium carries out a test that does not compromise the cheese. Using a hammer to tap the wheel, they can recognise any textural anomalies inside the cheese by ear.

Subsequently, they mark each wheel that conforms to the standard with a hot iron brand, officially recognising it as Parmigiano Reggiano.

Unfortunately, any wheels that do not meet the PDO requirements are stripped of their rind and sold as grating cheese.

G.Cravero Parmigiano Reggiano

Five generations of affineurs

For five generations, the Cravero family has been selecting and maturing the very best Parmigiano Reggiano and Grana Padano.

In 1855 Giorgio Cravero, founded of the business. Since then, his offsprings have passed the tradition from father to son through five separate generations. Throughout this time, the one constant has been their passion for the art of selection and maturation.

Maturation rooms in Bra

Currently, head cheese affineur, Giorgio the third, carefully hand-selects 12 month old wheels of Parmigiano Reggiano at Latteria San Pietro in Reggio Emilia. Thereafter, he moves the selected wheels to their own maturing rooms in Bra, Piemonte. 

The famous G.Cravero seal

In this unique environment, the affineur has to pay close attention to the changing seasons and adapt the maturation conditions accordingly.

Overall, the time and attention lent to the care of these cheeses, guarantee the unique nature of this product.

After a minimum of 24 months, the wheels are assessed and stamped with the G.Cravero seal of approval. Finally, it has reached the end of its production and maturation journey and it now ready to be eaten.

How to store Parmigiano Reggiano

So you’ve brought home a freshly cut piece of Parmigiano Reggiano. What should you do with it? Firstly, you will need to keep it refrigerated between 4°C and 8°C. Moreover, it is best kept in waxed paper or a food grade beeswax wrap.

Besides, you will want to store it in a vegetable drawer or any other secluded section in your fridge. This ensures temperature and humidity control to preserve the cheese and protect it from contamination.

Freezing Parmigiano Reggiano

One final note, you should never freeze an intact chunk of cheese. If you do want to extend its shelf life, you can however grate the cheese and freeze it once grated. While this is not ideal, it might help reduce wastage.

Cooking with Parmigiano Reggiano

Parmigiano Reggiano is complex enough to be served on a cheese board but is also an excellent ingredient in cooking.

A G.Cravero Parmigiano Reggiano at 24 months is an excellent addition to a number of different dishes. Due to its complex flavour and moist texture, it can be grated fresh onto a rocket and pear salad. Or even cooked into your next pasta sauce.

Parmigiano Reggiano vs Parmesan

What is Parmesan?

Parmesan is the English translation of Parmigiano Reggiano. But, unlike the Italian name, it is not regulated. Consequently, a cheese labelled as Parmesan in the US or Australia will most likely be an imitation.

What does this mean in practical terms?

The cheese will most likely have been made with pasteurised milk and matured for less than 12 months.

Whilst it might still be delicious, it will most certainly not have the depth of flavour that Parmigiano Reggiano offers. So, always look for the Parmigiano Reggiano name and stamp.

You can read more about the differences between Parmigiano Reggiano and Parmesan by clicking here.

The post Parmigiano Reggiano: King of Italian Cheeses appeared first on Cheese Atlas.