Provolone Valpadana  DOP


Semi-hard cheese made of spun paste with whole cows' milk from cows raised exclusively in the area of production, variable maturing and shape: a salami, melon, conical, pear shaped, even small head surmounted by conical (flask). The paste, made from milk curdled with rennet calf, goat and lamb alone or together, depending on the type of cheese (mild or hot) is subjected to a spinning process, and thereafter is shaped in the traditional forms; finally, following the salting and seasoning it with a minimum duration varies depending on the weight of the form (at least 0.5 kilograms). The preparation of this cheese, even packed in modern industrial plants, has lost the connotation of artisanal cheese, because the technology is not reflected equally (dual processing: cheese and spinning). Size: it is also renowned for the variety and originality of the forms in which it is produced. The "classic" can be cylindrical and narrow with several orders of ropes or pear-shaped ring (seven slices, mandarin) and the weight varies from 0.5 kg to 100 kg depending on the shape, commonly commercial forms have a weight of between 1.5 Kg and 6 Kg. It is sold "portion" in slices from the dairies and supermarkets. Weight: varies depending on the shape and type (sweet or spicy). The Provolone DOP has a spicy seasoning longer, up to 15 months.

Short, medium or long maturation depending on the size and texture of the dough at least 30 days.

Geographical area of production
The cheese is provolone throughout the provinces of Cremona, Brescia, Verona, Vicenza, Rovigo, Padova, Piacenza and adjacent municipalities in the provinces of Bergamo, Mantua, Milan and the Autonomous Province of Trento forming a single geographic area. The province of Piacenza in Emilia Romagna is the only province in which they can produce this cheese.

The Provolone history origins in the production of string cheese in southern Italy, which extended and widespread in the Po Valley after the unification of Italy in the second half of the nineteenth century. The start of production of this cheese is mainly due to the brothers Margotta, to Gennaro Auricchio and Giovanni Carbonelli, respectively, that the spread in the bottom Brescia, Cremona and Lodi. The use of the provolone is officially for the first time in the Dictionary of agriculture Canevazzi-Mancini in 1871, where it is defined as a provolone (cheese typical of southern spun fresh pasta) large.

Use in the kitchen
There are two types of Provolone DOP: Sweet and Spicy. In both cases, it is excellent as a table cheese or as an ingredient in several dishes. The sweet type is a tasty salad ingredient for stuffing, cut into cubes, or for the preparation of appetizers. The piquant is delicious served with fresh butter curls, lends itself in a variety of dishes: quiche, fondue, stuffed pasta, etc..


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