Provolone is a semi-hard, stretched-curd cheese originating from Southern Italy, known for its mild flavor and excellent melting properties. Produced from cow’s milk, it belongs to the pasta filata family of cheeses. This term describes the unique technique of kneading and pulling the curds while they are still warm, which gives the cheese its distinct physical structure. Provolone’s flavor profile develops significantly as it matures.
The Flavor Spectrum: Dolce and Piccante
The taste of Provolone is determined by its age and the enzyme used in its production, leading to two distinct varieties: Dolce and Piccante. Provolone Dolce, or “sweet” Provolone, is the milder version, aged for a short period, typically two to three months. This shorter maturation results in a subtle, milky flavor with buttery and slightly sweet notes. Dolce is traditionally made using calf lipase.
Provolone Piccante, meaning “sharp,” undergoes a longer aging process, ranging from four months to over a year. This extended time allows the flavor to become more robust, developing a tangier, stronger, and sometimes subtly spicy taste. The flavor of Piccante is achieved through the use of goat or lamb lipase, which breaks down milk fats more aggressively than calf lipase.
The choice of lipase dictates the final flavor intensity, with the goat lipase in Piccante leading to a pungent and complex aroma. As Piccante ages, its moisture content decreases, concentrating its flavor and yielding a sharper, savory character. While Dolce maintains a fresh, subtle dairy aroma, Piccante develops an earthy and nutty undertone.
Mouthfeel and Melting Characteristics
Provolone’s texture is a direct result of the pasta filata technique, creating a smooth, firm, and elastic consistency. When young, Provolone Dolce feels pliable and springy, allowing it to be easily sliced. The firmness increases with age, so Provolone Piccante has a solid, dense texture that can become slightly crumbly when fully aged.
A characteristic of Provolone is its excellent melting capability, making it valued in cooked dishes. When heated, the protein matrix relaxes, allowing the cheese to become stringy, gooey, and smooth. Provolone melts reliably at temperatures between 150°F and 160°F, forming a smooth, creamy layer without separating or becoming oily. This quality is useful for achieving a melted texture in sandwiches and baked recipes.
Pairing and Culinary Applications
The cheese’s versatility means it is used in both cold and hot culinary applications, with the specific variety chosen to complement the final dish. Provolone Dolce, with its mild flavor, is used cold in sandwiches and paninis, adding creaminess without overpowering other ingredients. It is also used on a cheese board, where its subtlety pairs well with fresh fruits like apples and pears, or crusty bread.
The sharper Provolone Piccante is preferred where a bold flavor is desired, such as in classic Philly cheesesteaks or baked pasta dishes like lasagna and ziti. Its ability to maintain intense flavor when cooked makes it suitable for grating over hot dishes or incorporating into robust sauces. When pairing beverages, the milder Dolce is accompanied by light-bodied white wines. The strong Piccante stands up well to medium-bodied red wines, such as Chianti or Sangiovese.