Table of Contents
The Ultimate Guide to This Iconic Italian Cheese: History, Types, Uses & More
This Italian classic has charmed food lovers across the globe. Known for its creamy texture and tangy, buttery flavor, this cheese works wonders in countless dishes. Whether melted onto a Philly cheesesteak, added to a sandwich, or enjoyed on a cheese board, it’s a culinary favorite.
But what exactly sets this cheese apart from others? This guide explores its history, varieties, uses, nutritional details, and even alternatives, all offering insight into this beloved Italian treasure.
A Glimpse into Its Origins
This cheese traces its beginnings to southern Italy, where the craft of making pasta filata (stretched curd) cheeses first began. Similar to mozzarella in how it’s made, it initially emerged as a semi-hard option created for longevity. Over the years, its flavor profile shifted to include sharper, bolder options, making aged versions a hit worldwide.
The name itself translates to “large provola,” referring to its size and shape. Traditionally shaped into pear or cylindrical forms, it is wrapped in a wax coating and hung to mature. Today, it plays a starring role in Italian cooking and has become a staple in kitchens around the world, enhancing dishes ranging from paninis to pizzas.
What Exactly Is This Semi-Hard Italian Cheese?
This semi-hard cheese features a pale yellow color and a rich, buttery flavor that’s hard to resist. Its taste ranges from mild to bold, influenced by how long it is aged.
The sweeter dolce variety is smooth, creamy, and ideal for melting into recipes. Meanwhile, the stronger piccante version delivers a sharp, tangy zest, achieved through an aging process that can take up to two years.
Unlike mozzarella, this cheese offers a firmer texture and a more layered flavor profile. Its adaptability makes it a favorite ingredient in everything from starters to hearty main dishes.
Different Types to Suit Your Taste
This Italian specialty is available in various forms, each tailored to different recipes and preferences.
Provolone Dolce
- Aging Time: 2–3 months
- Flavor Profile: Mild, creamy, and slightly buttery
- Best Uses: Melts beautifully on sandwiches, burgers, and casseroles
Provolone Piccante
- Aging Time: 4 months to 2 years
- Flavor Profile: Sharp, tangy, and bold
- Best Uses: Ideal for grazing boards or grated over pasta
Smoked Provolone
A unique twist, smoked provolone adds earthy, smoky undertones to its flavor. Perfect for BBQ recipes, it’s a favorite for adding depth to hearty dishes.
How to Use This Italian Cheese in Cooking
The adaptability of this cheese allows you to use it in countless dishes. Here are some popular ideas for incorporating it into your meals:
Sandwiches and Subs
Add slices of this cheese to burgers, Philly cheesesteaks, or grilled sandwiches for an irresistibly gooey, flavorful twist.
Cheese Boards
Pair the sharper variety with cured meats, olives, and fruits such as figs or pears to create an impressive appetizer.
Melting Wonder
This cheese excels in baked dishes like casseroles, lasagna, or ziti. It’s also perfect as a topping for pizzas, giving a creamy, rich texture.
Simple Recipes to Try:
- Grilled Cheese: Place slices of this cheese between two pieces of sourdough bread. Toast in a buttered skillet until golden and melted.
- Stuffed Chicken: Wrap chicken breasts in prosciutto and this cheese, then bake for a savory, indulgent meal.
To elevate its flavors, pair it with a bold Chianti or a refreshing lager.
Nutritional Information and Calories in Provolone Cheese
Wondering about the nutrition of provolone cheese? Here’s a quick breakdown per 1-ounce slice (28g):
- Calories: ~100
- Protein: 7g
- Fat: 8g
- Calcium: 20% of the daily recommended intake
Provolone is a good source of protein and calcium, making it a nutritious choice in moderation. If you’re watching your calorie intake, try shredding smaller amounts over dishes—just a little goes a long way!
Provolone Cheese Replacements
No provolone on hand? No problem! Here are some excellent substitutes to use in your recipes:
- Italian Options:
- Mozzarella: Mild and creamy, though less tangy than provolone.
- Fontina: Shares a similar richness with a slightly nuttier flavor.
- Scamorza: A close relative to provolone, with a firmer texture.
- Non-Italian Options:
- Swiss Cheese: Mild and nutty, it melts well as a substitute for provolone dolce.
- Mild Cheddar: A sharper option with a firmer bite.
These alternatives maintain the creamy, melty characteristics that make provolone so beloved.
Storing and Selecting the Best Provolone Cheese
To ensure the best quality of provolone:
- Buying Tips:
- Choose cheese with a slightly shiny rind and even texture. Avoid slices with cracks or discoloration.
- For gourmet options, shop at specialty cheese stores or Italian markets.
- Storage Tips:
- Wrap provolone in wax or parchment paper, then place it in a resealable plastic bag.
- Store in the fridge at around 35–40°F to maintain flavor and texture.
- Consume within 2 weeks of purchase for the freshest taste.
Fun Facts About Provolone Cheese
- Provolone cheese can weigh anywhere from 5 pounds to over 200 pounds, depending on its intended use!
- The pear-shaped provolone is called “Provolone Mandarone,” which means “big mandarin” in Italian.
- Southern Italy, especially Campania, remains the heart of traditional provolone production.
Bring Provolone Cheese into Your Kitchen
Provolone is much more than a delicious cheese—it’s a cultural icon and a culinary powerhouse. Whether you’re savoring a sharp slice on a cheese board or melting it over your favorite sandwich, provolone elevates nearly any dish it touches.
Why not explore the world of provolone in your next recipe? Experiment with different varieties, pairings, or alternatives to discover what you love most about this Italian classic.
For more cheesy inspiration or recipes, subscribe to our blog and take your love of Italian cuisine to new heights. Mangia!
The History and Origins of Provolone Cheese
The roots of this iconic cheese can be traced back to Southern Italy, where its production began in the 19th century. Its name originates from the Italian word “prova,” which refers to the traditional spinning and kneading process integral to shaping it. This cheese belongs to the pasta filata family, a group that also includes varieties like mozzarella and scamorza, all made using the same stretched curd preparation technique.
Historically, skilled cheesemakers, known as “casari,” perfected the art of shaping and aging. The distinctive pear-shaped or cylindrical forms were not just visually appealing but also designed for practical purposes, allowing the cheese to be hung for proper aging in ventilated areas. This careful maturation process enhanced its flavors, turning a mild dolce version into the sharper, tangier piccante type.
Today, although produced in many parts of the world, this traditional cheese maintains its strongest connection to Italy. Regions such as Campania, Lombardy, and Veneto are celebrated for their artisanal practices, and many Italian varieties are protected under the PDO (Protected Designation of Origin) status, ensuring the preservation of their heritage and authenticity.
From its humble beginnings in Italy to its worldwide fame, this delicacy endures as a symbol of the nation’s rich culinary traditions.
FAQ
Q: What is the difference between Dolce and Piccante varieties of this cheese?
A: The Dolce variety has a mild and smooth flavor, thanks to its shorter aging period of two to three months. The Piccante version, in contrast, offers a sharper, tangier taste, achieved through extended aging and the use of calf’s rennet.
Q: How is traditional Italian cheese aged?
A: Traditional methods involve hanging the cheese in well-ventilated rooms. This practice allows it to develop unique texture and flavor profiles over time.
Q: What does PDO status signify for this cheese?
A: PDO, or Protected Designation of Origin, guarantees that the product is crafted using traditional methods within specific regions. For Italian varieties, it ensures authenticity and protects artisanal practices in areas like Campania and Lombardy.
Q: Can this cheese be used in cooking?
A: Definitely! It’s highly versatile and works well melted on sandwiches, grated over pasta, or incorporated into baked dishes to add a rich, savory depth.
Q: Where can I find authentic Italian cheese?
A: Look for authentic options at specialty stores or supermarkets carrying imported European products. Check the label for PDO designation to ensure quality and origin.