A semi-hard stretched-curd cheese, originally from Southern Italy, but produced in the Po Valley since the second half of the 1800s. Made from whole cow’s milk in various shapes, it is straw-yellow in colour with possible very small holes, more evident in mature cheeses. The flavour can be sweet or sharp depending on the rennet used and the maturation period.

Combinations

Ideal for enhancing the taste of first courses, focaccia breads, pizzas and stuffings, it is good when eaten alone with dried fruit and pears or with homemade bread. The sweet variety pairs well with medium-bodied, fairly mellow, fresh, dry white wines with a floral bouquet. The sharp variety pairs with more mature white wines, with a fruity and intense floral bouquet, a fairly mellow, warm and full-bodied taste and a persistent and intense aromatic after-taste.

Production techniques

Made from whole cow’s milk and calf’s rennet (sweet) or lamb’s or goat’s rennet (sharp). The curd is cooked and then stretched. The maturing time is 30-60 days for the sweet Provolone and between 3 months to a year for the sharp Provolone.