Mascarpone is a popular Italian cheese that is renowned for its creamy texture and subtle flavour. This cheese has gained popularity worldwide and is used in a wide range of culinary applications, from savoury dishes to sweet desserts. Read on to learn about its origins, production methods and some of the best recipes you can use it in.

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What do you get when you combine the most indulgent of Italian cheeses with the most luxurious of epicurean treats? Cremoso al Tartufo of course!

Read on to learn about the ultimate Italian indulgence, and the mastermind behind its creation.

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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!

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Behind the name

As its name suggests, Luigi Guffanti Gorgonzola Dolce is a Gorgonzola cheese. Gorgonzola is a soft blue cheese that finds its roots in the small Italian town of Gorgonzola. Actually, this quaint township is located in the larger Milan metropolitan region.

Back in the day, cow herders would stop in the village to milk their cows on their way up or down the Italian Alps. This would happen during spring and autumn.

Selected by Guffanti Formaggi

Luigi Guffanti Gorgonzola Dolce is a soft spoonable blue cheese made in Lombardia, Italy. Actually, Guffanti Formaggi have been selecting and ageing high quality cheeses in Italy since 1876.

Since the early days, cheesemakers have used local pasteurised cow’s milk to make wheels of this classic Italian blue cheese. Moreover, they would only milk cows that have been grazing freely in the alpine pastures.

After they have pasteurised the fresh milk, they add a blue mould called Penicillium glaucum to the milk before allowing the curds to set.

Gorgonzola Dolce vs Piccante

Moreover, Gorgonzola is available as a young version called Dolce (sweet) and a more mature version called Piccante (spicy). Indeed, the names provide of good indication of the flavour profile of each cheese.

As a general rule, the younger, sweeter blue cheese is matured for a maximum of 3 months. On the other hand, the more mature, spicy version is aged for a minimum of 4 months.

Matured for 3 months

In this case, the affineur selects a Gorgonzola Dolce that has been matured for 3 months. Overall, it has an incredibly creamy texture with a sweet and subtly spicy flavour. As a matter of fact, its moisture content is much higher than other famous blues such as Roquefort and Stilton.

Consequently, this mild soft cheese is a gateway cheese for people who might be reluctant to try a blue.

How to serve Luigi Guffanti Gorgonzola Dolce

Undoubtedly, this cheese pairs beautifully with a chilled Prosecco or Moscato. In addition to this, you can also serve it scooped into a waffle cone.

Furthermore, this mild blue cheese will excel on an all Italian cheese platter with a soft Robiola and Pecorino Romano.

Finally, it is a great addition crumbled on top of a fresh salad or melted on a burger.

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Mauri Taleggio is a semi-soft washed rind cheese made by Mauri Formaggi in northern Italy. It is instantly recognisable due to its signature square shape. Read on to learn more about the history of this remarkable cheese, how it is made, what it tastes like and how best to serve it.

How Taleggio is made

To get the production of Taleggio under way, the cheesemaker heats the cow’s milk to a maximum temperature of 35 °C. Afterwards, they add rennet and starter culture to separate the curd from the whey.

Next, they proceed to break the curd over two steps. The reason for this is to craft a cheese with optimal textural consistency. Eventually, they extract the curd and transfer it to the iconic square moulds.

Steaming the cheese

Thereafter, the cheesemaker steams the bricks of cheese to eliminate all remaining whey and acidify the cheese. Overall, steaming lasts from 8 to 16 hours and takes place in temperature and humidity controlled cellars.

During this step, the cheesemaker turns the cheese regularly to maintain a uniform texture. Finally, they brand the cheese with a signature symbol (see image above).

Wrapped in newspaper

After maturation is complete, the cheese maker wraps the blocks of cheese in a quirky newspaper-style wrap. Significantly, the wrap allows the cheese to breathe and mature further.

When it is ready for consumption, Taleggio has a thin, soft pinkish rind with patches of grey-green mould. Under the rind, its paste is uniform and compact. When ripe, the light yellow paste softens to become creamy and oozy, even at room temperature.

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Little, cute & delicious

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A traditional blue cheese from northern Italy

Gorgonzola Piccante is a traditional Italian blue veined cheese that originates from the Lombardia and Piemonte regions of Northern Italy.

Since the 11th century, artisans have been making this gateway blue cheese near the city of Milan. They would use raw or pasteurised cow’s milk and the blue mould, Penicillium glaucum. In fact, the locals also know this cheese as Gorgonzola Naturale and Mountain Gorgonzola.

Released at different maurations

Effectively, Gorgonzola is available for consumption at 2 different stages of maturity. Firstly, the younger Gorgonzola Dolce is available within 3 months of production.

On the other hand, Gorgonzola Piccante (Italian for spicy) version can be aged for up to twice that time.

How Gorgonzola is made

Actually, the production of both cheeses starts in the same manner. Then, the cheesemaker allowa the newly formed wheels of cheese to set for one month.

At this point, they use copper needles to pierce the young cheese and allow air in. As a result, oxygen activates the mould in the paste to allow the blue veins to form.

Wrapped in foil

Afterwards, the cheesemaker wraps them in foil to allow further maturation in natural caves. In effect, the foil preserves the moisture content of the cheese and allows the formation of a thin edible rind.

At 6 months, the mature blue’s creamy ivory coloured pâte is marbled with crunchy blue grey veins. Furthermore, its aroma is pungent and spicy with a strong meaty flavour and subtle sweet finish.

How to serve Gorgonzola Piccante

Bring Gorgonzola Piccante to room temperature before serving on a cheese platter.

Enjoy this wonderful Italian blue with a glass of Marsala, Port or Honey Mead.

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Weapon of choice is a spoon

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