Provolone Valpadana PDO

The production area of Provolone Valpadana PDO in Emilia-Romagna covers the province of Piacenza.

The milk is added with whey starter prepared in the same processing environment. Coagulation takes place with the addition of calf rennet for the production of Provolone Valpadana PDO Dolce or with lamb and/or kid rennet for the Piccante type. Once sufficient consistency has been reached, the curd is broken up mechanically, keeping the mass in agitation to facilitate draining. The temperature in the boiler is then increased and, when finished, the mass is transferred onto special tables for acidification and draining. The paste is then heated and then spun and shaped either manually or using special moulds, depending on the shape to be obtained. Once moulded, the paste is salted in brine for a time varying from a few hours to 30 days, depending on the weight of the wheel. The minimum maturing period varies from 10 days for the smallest cheeses, to 30 for the medium-sized ones, to a minimum of 90 days for the larger ones and for the Piccante type. It is possible to subject the cheese to smoking.

The origins of Provolone Valpadana PDO date back to the time of the Unification of Italy, when the cheese-making culture of pasta filata, originally from southern Italy, spread to the Po Valley. The use of the name "provolone" is first made official in Canevazzi-Mancini's Vocabolario di agricoltura of 1871, where it is defined as a "provola" (typical southern fresh pasta filata cheese) of large size.

Characteristics

Provolone Valpadana PDO can be salami-shaped, truncated-cone-shaped, melon-shaped or pear-shaped possibly topped with a spherical head. The rind is thin and smooth, light yellow, golden and sometimes tending to yellow-brown in color. The paste is firm, with possibly slight eye formation and straw yellow in color. The flavor is mild for this type, while stronger for the spicy one.

Pairings

Provolone Valpadana PDO is an excellent table cheese, but is also used as an ingredient in the preparation of various dishes. The delicate type is ideal, cut into cubes, to fill salads or prepare appetizers; it is particularly tasty in combination with pears, nuts and bread; alone seasoned with salt, pepper, extra virgin olive oil and aromatic herbs. The Spicy type is delicious accompanied by curls of fresh butter; it is suitable as an ingredient in many recipes, from savory pies to soufflés, fish seconds to meat seconds.

Milk, salt, rennet.

Crust preservative: E203, E235.

Provolone Valpadana PDO should be stored in a cool place or in the least cold compartment of the refrigerator at a temperature of 4 °C.