Provolone
Provolone (Italian: [provoˈloːne]; English: /ˌproʊvəˈloʊneɪ, ˌproʊvəˈloʊni, ˌproʊvəˈloʊn/ PROE-voe-LOE-nay) is an Italian cheese. It is an aged pasta filata ('stretched-curd') cheese originating in Campania 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, particularly, the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.
| Provolone | |
|---|---|
| Country of origin | Italy |
| Source of milk | Cattle |
| Pasteurised | Depends on cow variety |
| Texture | Semi-hard |
| Aging time | At least 4 months |
| Certification | Provolone Valpadana: D.O.: 9 April 1963 PDO: 21 June 1996 Provolone del Monaco: PDO: 11 February 2010 |
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