Provola Cheese
A pear-shaped cheese similar to provolone, made using southern Italy's "pasta filata" method. Comes in fresh and smoked (affumicata) varieties; melts well.
What Is Provola Cheese?
Provola is a cheese specific to Southern Italy, from the same “pasta filata” (dough stretched in hot water) family as mozzarella and caciocavallo. It is shaped into small pears or balls and is a close relative of provolone.
It comes in fresh (soft, milky) and smoked — Italian “affumicata” — varieties; smoking gives it a golden-brown rind and a smoky taste. Since it melts nicely with heat, it is used both as a table cheese and a cooking cheese.
Nutritional Values of Provola Cheese
Like pasta filata cheeses, provola contains around 330 kcal of energy per 100 grams, high protein and fat; it is rich in calcium. Values are approximate, based on a similar profile.
What Are the Benefits of Provola Cheese?
With its quality protein and calcium content, provola can be considered part of a balanced diet; moderate consumption is recommended because of its fat and salt.
This information is general; provola cheese is a food, not a substitute for medical treatment.
How Is Provola Cheese Chosen?
Good provola, in its fresh variety, is white-elastic and milky; in its smoked variety, it has a golden-brown rind and smells smoky. Bone-dry, cracked or off-smelling specimens should not be preferred.
- Fresh variety should be white-elastic
- Smoked variety should be golden-brown, smell smoky
- Bone-dry or cracked specimens should not be bought
How Is Provola Cheese Stored?
Provola is stored wrapped in the refrigerator so it does not dry out. Its smoked variety keeps a bit longer than its fresh variety; still, it should be consumed within a reasonable time.
Using Provola Cheese in the Kitchen
Provola is used mostly grilled (melted as a slice), on pizza, in gratin dishes and sandwiches; its smoked variety is used to add a smoky depth to vegetables and pasta. Its good melting makes it suitable for hot dishes.
Are Provola and Provolone the Same?
They are close relatives and are made with the same method; provolone is generally larger and matured longer, while provola is smaller and more often a fresh or smoked variety.
Frequently Asked Questions
What is the smoked variety of provola like?
Smoked provola (affumicata) gains a golden-brown rind and a smoky taste through natural smoking; this variety is especially favored in hot dishes.
Is provola a melting cheese?
Yes; thanks to its pasta filata structure it melts nicely with heat, which is why it is used in grilled and gratin dishes.
What does provola taste like?
Its fresh variety is soft and milky, its smoked variety is smoky and more intense; its taste becomes more pronounced as it matures.