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 t is certain that Provolone originated in southern Italy, but a lack of agreement among authorities on the subject means it is impossible to be definite about the precise region. The term "Provolone" does not appear until the end of the last century, around the same time as the production of the cheese moved northwards and the cheese assumed its currently larger size. Provolone Val Padana is a semi-hard whole cow's milk cheese with a smooth rind. It comes in a variety of forms and may be shaped like a salami, a melon, a cone or a pear; it may also have a spherical knob on the top. The taste varies from sweet to sharp depending on the type of rennet used in curdling. Veal rennet will yield a sweet cheese; lamb or kid rennet will yield one with a sharper taste. The minimum ripening period is one month, and the maximum may exceed one year. Provolone Val Padana is made throughout the provinces of Cremona, Brescia, Verona, Vicenza, Rovigo, Padua and Piacenza, and in some parts of the provinces of Bergamo, Mantua, Milan and Trento.
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Consorzio Tutela Provolone Valpadana
Piazza Marconi Guglielmo, 3
26100 Cremona (CR)
ITALY
phone: (+39) 0372/30598
fax: (+39) 0372/30598
email: provserver@tin.it
web: www.provolonevalpadana.it
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Regions of
Production
DOP Map
Lombardy
Veneto
Trentino-Alto Adige
Emilia-Romagna
Recipes
INVOLTINI DI PESCE SPADA
PROVOLONE VALPADANA ALLA PIZZAIOLA
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