Difference between revisions of "Provolone"
m |
m |
||
| Line 1: | Line 1: | ||
| − | + | {{X}} | |
[[Image:260px-Provolone_Dolce.jpg|thumb|right]] | [[Image:260px-Provolone_Dolce.jpg|thumb|right]] | ||
Latest revision as of 10:04, 8 October 2009
Provolone is an Italian cheese that originated in southern Italy, where it is still produced, mostly in 5 to 12 inch long pear shapes, with a round knob on top for hanging.
The term Provolone (meaning large Provola) appeared around the end of the 20th century when it started to be manufactured in the Northern regions of Italy, and this cheese assumed its current large size.
Provolone is today a whole-milk cow cheese with a smooth skin produced mainly in the Po River Valley regions of Lombardia and Veneto. It is produced in different forms: shaped like large salami up to 12 inches in diameter and 3 feet long; in a watermelon shape; in a truncated bottle shape; or also in a large pear shape with the characteristic round knob for hanging.
Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (Piquant) by the very sharp taste, to Provolone Dolce (Sweet) with a very mild cheesy taste. The Provolone Val Padana has received from the European Community the DOP (Protected Denomination of Origin) seal.
References
| Asiago · Basket · Bel Paese · Bocconcini · Bra · Brös · Burrata · Caciocavallo · Caciotta · Caprino · Casciotta d'Urbino · Castelrosso · Casu marzu · Crescenza · Crucolo · Dolcelatte · Fontina · Gorgonzola · Grana (Padano) · Liptauer · Mascarpone · Monte Veronese · Morlacco · Mozzarella (di Bufala Campana) · Parmigiano-Reggiano · Pasta filata · Pecorino (Romano, Sardo, Siciliano) · Piave · Provolone · Ricotta · Robiola · Romano · Scamorza · Sottocenere al tartufo · Stracchino · Stracciatella di Bufala · Taleggio · Toma |