Provolone

What Is Provolone?

Provolone is an Italian semi-hard cheese made from cow's milk, produced using the stretch-curd (pasta filata) technique. It originates from southern Italy; it has a naturally matured sweet (dolce) type and a longer-matured sharp (piccante) type.

It is usually sold in pear- or salami-shaped molds; some types are lightly smoked and called affumicato.

Nutritional Values of Provolone

Provolone is a moderately-to-highly caloric cheese, containing about 351 kcal of energy, 25.6 g of protein, and 26.6 g of fat per 100 g. It is also rich in calcium.

What Are the Benefits of Provolone?

With its high protein and calcium content, it can be considered part of a balanced diet.

This information is general; provolone is a food, not a substitute for medical treatment. Due to its fat and salt ratio, portion control is recommended.

How to Choose Provolone

When buying provolone, the choice should be made according to the dolce or piccante distinction and the intended use.

• The dolce type is suitable for sandwiches and melting, while piccante is suitable for grating into sauces.
• The cut surface should not be dried out, but slightly moist.
• Ones with the maturation period stated on the package can be preferred.

How to Store Provolone

Provolone can be stored in the refrigerator, with the cut surface wrapped in waxed or cheese paper, for 3-4 weeks. Wrapping it directly in tight plastic wrap can prevent it from breathing and negatively affect its flavor.

Using Provolone in the Kitchen

Provolone is frequently used in sandwiches, melted toasts, pizzas, and on pasta. Thanks to its good melting property, it is preferred in hot dishes.

How Is Provolone Melted?

Cut into thin slices, it is melted in a pan or oven over low-to-medium heat; controlled heating is recommended, since high heat can cause the fat to separate.

Which Recipes Use Provolone?

Provolone sandwich, provolone pasta gratin, and cheese pizza are the best-known uses.

Frequently Asked Questions

What is the difference between provolone and mozzarella?

Both are made using the pasta filata technique, but provolone is matured while mozzarella is eaten fresh; for this reason provolone is firmer and more intensely flavored.

What is the difference between dolce and piccante provolone?

Dolce is briefly matured, soft, and mildly sweet; piccante is matured longer and has a markedly sharper taste.

Does provolone melt well?

Yes, thanks to its fat ratio and texture it melts smoothly and evenly; for this reason it is frequently preferred in sandwiches and melted dishes.

Can provolone be frozen?

It can be frozen, but its texture may change somewhat; for the best result, freezing it grated for direct use in cooking is recommended.

Is provolone smoked?

Some of its types (affumicato) are lightly smoked, but standard provolone is naturally matured and not smoked.