Provolone is an Italian semi-hard cheese made from cow’s milk, known for its distinct shapes, firm texture, and flavor profile that ranges from mild to robust. It is a staple in Italian cuisine and deli counters globally. Provolone belongs to the pasta filata family of cheeses, a category defined by a unique curd-working technique.
The Stretched Curd Family
The defining characteristic of Provolone is its inclusion in the pasta filata family, an Italian term that translates to “spun paste” or “stretched curd.” This classification refers to the specialized manufacturing process where the curds are heated, stretched, and kneaded. The curds are submerged in hot water or whey, often reaching temperatures near 95°C, which causes the protein structure to become pliable and elastic.
This heating and stretching aligns the protein fibers within the cheese mass, giving Provolone its smooth, slightly fibrous, and pliable texture. Unlike fresh cheeses from the same family, such as Mozzarella, Provolone undergoes a subsequent aging period. This aging significantly reduces its moisture content to around 45% and contributes to its semi-hard structure. The resulting texture allows the cheese to be molded into various shapes and contributes to its excellent melting properties.
Distinguishing Provolone Varieties
The flavor and texture of Provolone are categorized into two primary varieties determined by the type of enzyme used and the length of the aging period.
Provolone Dolce
Provolone Dolce, meaning “sweet,” is the milder version, aged for a shorter period, typically two to three months. This variety is traditionally made using calf rennet, which imparts a gentle, creamy, and milky flavor profile.
Provolone Piccante
Provolone Piccante, or “sharp,” has a significantly bolder and more pungent flavor due to a longer maturation time, ranging from four months to over a year. Some traditional forms are aged for up to three years. The sharp flavor is developed through the use of goat or lamb rennet, which contains enzymes that break down proteins and fats more intensely during the extended aging. The longer aging also results in a drier, firmer, and more compact texture compared to the softer, younger Dolce variety.
Traditional Origins and Culinary Applications
Provolone originated in Southern Italy, tracing its roots to regions like Campania and Basilicata, before production expanded north to Lombardy and Veneto. The cheese is traditionally shaped into various forms, including large pear, sausage, or melon shapes, often tied with ropes and hung to cure in aging chambers. The name Provolone is derived from the Neapolitan word provola, which refers to a smaller, globe-shaped cheese.
The two distinct varieties lend themselves to different uses in the kitchen. Provolone Dolce, with its mild flavor and superior meltability, is commonly used in cooking applications like sandwiches, paninis, lasagna, and baked pasta dishes where a subtle, creamy texture is desired. The sharper Provolone Piccante is better suited for grating over pasta, serving on antipasto platters with cured meats, or pairing with robust red wines.