Provolone is the beautiful cheese you often see strung up with twine and hung from the ceiling of Italian food shops. But what is it? Imagine Mozzarella – with a much fuller flavour.
Like Mozzarella, Provolone comes from the family of pasta filata cheeses. Italian for “spun paste,” pasta filata cheeses are pulled-curd cheeses mixed with heated whey, then kneaded and stretched to a wonderfully pliable consistency.
So what makes Provolone different from other pasta filata cheeses like Mozzarella or Caciocavallo? Ageing ability.
Moulded into fanciful shapes, wrapped up in cords, and hung to ripen, Provolone develops an oily, golden brown rind. As it ages, the cheese becomes richer in yellow colour, firmer in texture, and more pronounced in flavour.
Provolone varieties
Despite its Southern Italian origins, versions of Provolone are made in several countries throughout the world, including the U.S. and Japan. However, the main production areas for Provolone remain in Italy, particularly, the Northern Italian regions of Lombardy, Veneto, Emilia-Romagna, and the province of Trento.
In these regions, there are 13 certified cheese producers crafting the authentic D.O.P. (Denominazione di Origine Protetta) label Provolone. Known as Provolone Valpadana, this traditional cow’s milk cheese is made in two distinct varieties:
Dolce provolone (mild):
This delicately flavoured Provolone is made with calf’s rennet and aged no longer than two to three months. Dolce has a creamy, milky taste and a smooth, semi-soft texture. Forms of dolce Provolone are relatively small, weighing in at a maximum of 12 pounds.
Piccante provolone (sharp):
Made with goat’s and/or lamb’s rennet, the ageing process for piccante Provolone ranges from a minimum of three months to more than one year. This cheese is drier, sharper, and stronger than the dolce, so it’s best enjoyed for dessert, cooking, and grating. Forms of Provolone piccante can be as large as 200 pounds.
Both dolce and piccante Provolone come in smoked versions. These cheeses have a light, but distinctively smokier aroma and flavour.
Provolone buying tips
Provolone is widely available year-round at many supermarkets and specialist cheese shops. A squat pear shaped Provolone is the most common and recognisable, but forms of Provolone are made in many shapes, including:
- Melon/pear shaped: called “Mandarino,” “Mandarone,” or “Provoletta”
- Sausage shaped: called “Pancetta,” “Pancettone,” or “Salamino”
- Truncated cone shaped: called “Gigante,” “Gigantino,” or “Gigantone”
- Bottle shaped: called “Fiaschetta”
Provolone cheese slices are also becoming increasingly popular, offering a convenient alternative to traditional forms.
Where to buy provolone cheese in the UK
Good provolone can be tricky to find in the UK. Pre-packed, sliced provolone is becoming more common in UK supermarkets.
But a big part of what we love about provolone, is the amazing shapes it comes in. And for that, you’ll need to find a specialist cheese shop, or you may find an Italian deli which stocks them, if you’re lucky.
Typically, you’ll also get much better quality cheese from a cheesemonger, so it’s work the effort finding a good one locally if you can.
Alternatively, there are now some great online cheese shops.
How to store provolone
Once home, tightly wrap your Provolone in plastic and refrigerate. The mild, semi-soft variety will keep for about two weeks. Aged provolone can be stored four weeks or even longer.
How to serve provolone
Both varieties of Provolone are perfect with cocktails and antipasto. Serve the cheese with Italian salamis, peppers, olives, nuts, pears, figs, and wedges of fresh melon for an easy, elegant appetizer.
At the everyday table, Provolone is right at home with a loaf of Italian bread. Drizzle the dolce with a little oil, salt, pepper and freshly torn herbs. Or complement your piccante Provolone with a few curls of fresh butter.
Provolone is also a great melting cheese. Use it when you want a little more “zing” than your usual mozzarella. Melt slices of Provolone onto grilled burgers or shred and bake into stuffed shells, lasagne, and casseroles.
Like Parmesan, aged Provolone is great to have on hand for sprinkling over finished recipes. Freshly grate your Provolone and use it as a topping for pizza, bruschetta, pasta dishes, salads, and soups.
Pairing provolone with wine
As a general rule, the stronger the cheese, the stronger the wine. Pair your mild Provolone with similarly young wines. Try fruity varieties like Sauvignon Blanc, Beaujolais, Novello, or Barbera.
To fully appreciate the qualities of an aged Provolone, pair it with older, more structured wines such as Amarone, Valpolicella, Sangiovese, Nebbiolo, or Barbaresco. Sharper Provolone also tastes great alongside a pint of hearty ale. Salute!
Provolone FAQs
Provolone originates from Italy, in a region called Campania, near Vesuvius.
Provolone originated in Itally, but is now also produced in many locations around the world.
The outer skin of provolone can vary from a cream colour, to pale yellow, or even brown. The cheese itself is usually much lighter in colour, and can range from almost white, to rich yellow.
Provolone tastes similar to Mozzarella, but with a much fuller flavour.
It can vary greatly depending on it’s variety. The most mild provolone has a smooth, almost milky taste, whereas more mature, piccante provolone can have a sharp, strong flavour.
Provolone is still called provolone in the UK, although it’s sometimes (incorrectly we think) spelled provelone. Provola and provoleta are two versions of provolone that you may find.
