Provolone
| Provolone | |
|---|---|
Provolone piccante (lit. 'spicy provolone') | |
| Country of origin | Italy |
| Source of milk | Cow |
| Pasteurised | Depends on cow variety |
| Texture | Semi-hard |
| Aging time | At least 4 months |
| Certification | Provolone Valpadana: PDO: 21 June 1996 Provolone del Monaco: PDO: 11 February 2010 |
| Related media on Commons | |
Provolone (/ˌproʊvəˈloʊneɪ, ˌproʊvəˈloʊni, ˌproʊvəˈloʊn/, Italian: [provoˈloːne]) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, in particular, the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.