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Information about Provolone















Provolone
Country of originItaly
Region, townSouthern Italy
Source of milk Cows
PasteurisedDepends on variety
TextureSemi-hard
Aging timeat least 4 months
CertificationProvolone Val Padana:
D.O.: 9 April 1963
PDO: 6 December, 1966


Provolone is an Italian cheese that originated in southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear shapes, sausage shape or cone shape. The most important Provolone production region is currently Northern Italy.

The term Provolone (meaning large Provola) appeared around the end of the 19th 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 30 cm in diameter and 90 cm long; in a watermelon shape; in a truncated bottle shape; or also in a large pear shape with the characteristic round knob for hanging. The average weight is 5 kg.

Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant), aged minimum 4 months and with a very sharp taste, to Provolone Dolce (sweet) with a very mild taste. In Provolone Piccante, the distinctive piquant taste is produced with lipase originating from goat. The Dolce version uses calf's lipase instead.

The Provolone Val Padana has received from the European Community the DOP (Protected Designation of Origin) seal.

In Argentina and Uruguay, small discs of locally-produced "Provolone" of 10 to 15 cm in diameter and 1 to 2 cm in height are generally consumed before eating grilled meat. The Provolone is either placed directly on the grill, on small stones or inside a foil plate and cooked until melted. The provoleta is seasoned with "chimichurri", a mixture of oils and spices, and usually eaten communally.

See also

External links

Anthem
Il Canto degli Italiani
(also known as Fratelli d'Italia)


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April 9 is the 1st day of the year (2nd in leap years) in the Gregorian calendar. There are 0 days remaining.

Events


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19th century - 20th century - 21st century
1930s  1940s  1950s  - 1960s -  1970s  1980s  1990s
1960 1961 1962 - 1963 - 1964 1965 1966

Year 1963 (MCMLXIII
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Protected designation of origin (PDO), protected geographical indication (PGI) and Traditional Speciality Guaranteed (TSG) are geographical indications (GIs) defined in European Union Law to protect the names of regional foods.
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December 6 is the 1st day of the year (2nd in leap years) in the Gregorian calendar. There are 0 days remaining.

Events


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19th century - 20th century - 21st century
1930s  1940s  1950s  - 1960s -  1970s  1980s  1990s
1963 1964 1965 - 1966 - 1967 1968 1969

Year 1966 (MCMLXVI
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Anthem
Il Canto degli Italiani
(also known as Fratelli d'Italia)


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Cheese is a solid food made from the milk of cows, goats, sheep and other mammals. Cheese is made by coagulating milk. This is accomplished by first acidification with a bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to "curds
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Anthem
Il Canto degli Italiani
(also known as Fratelli d'Italia)


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Northern Italy

Regional statistics
Largest city Milan
Regions of Italy Aosta Valley, Emilia-Romagna, Friuli-Venezia Giulia, Liguria, Lombardy, Piedmont, Trentino-Alto Adige/Südtirol and Veneto
Area
 - Total
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Origin Cottian Alps, Italy
Mouth Adriatic Sea
Basin countries Italy, Switzerland, France
Length 652 km
Source elevation 2022
Mouth elevation 0
Avg.
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Regione Lombardia


Map highlighting the location of Lombardy in Italy

Capital Milan
President Roberto Formigoni
(Forza Italia-House of Freedoms)
Provinces 12
Comuni 1546
Area 23,861 km
 - Ranked 4th (7.
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Regione Veneto


Map highlighting the location of Veneto in Italy

Capital Venice
President Giancarlo Galan
(Forza Italia-House of Freedoms)
Provinces 7
Comuni 581
Area 18,391.22 km
 - Ranked 8th (6.
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Salami is cured sausage, fermented and air-dried. Salami may refer specifically to a class of salumi (the Italian tradition of cured meats), where an individual sausage or style of sausage (e.g. Genoa) would be referred to with the singular Italian form salame.
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lipase is a water-soluble enzyme that catalyzes the hydrolysis of ester bonds in water–insoluble, lipid substrates[1]. Lipases thus comprise a subclass of the esterases.
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Motto
En unión y libertad   (Spanish)
"In Union and Freedom"
Anthem
Himno Nacional Argentino
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Motto
Libertad o muerte   (Spanish)
"Freedom or death"
Anthem
Himno Nacional Uruguayo
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Provoleta is a barbecued cheese dish consumed in Argentina and Uruguay.

Small discs of locally-produced 'provolone' cheese of 10 to 15 cm in diameter and 1 to 2 cm in height are generally consumed at the start of the asado, before the grilled meat.
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Chimichurri is a sauce and marinade for grilled meat originally from Argentina but used in countries as far north as Nicaragua.[1]

Origin

Chimichurri originated in Argentina and is a popular sauce used with grilled meat in many Latin American countries.
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This is a list of cheeses by place of origin.

Africa

Egypt

  • Sardo cheese
  • Testouri cheese

Mauritania

  • Caravane cheese

South Africa

  • Bokmakiri cheese
  • Kwaito cheese

Kenya


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