Provolone

What is Provolone?

Provolone is the fruit of devoted artisanship and total dedication to a single craft. Spun from stretched curd and initially too soft to place on shelves, this semi-hard cheese is known to take on a wide range of shapes and sizes. Opening with hints of nuts and salty undertones, it is smooth, mild and full of character.

Influenced by both ends of the country, Provolone has found its home in the regions of Val Padana in northern Italy. Friesian cows that graze near the Po river supply fresh milk to the creameries and are key to the development of the velvety and rich taste of the Provolone.

Enjoy melted or cold, Provolone provides apt flavors and textures throughout its uses.

How Provolone is made*

The process of making a batch of Provolone demands care and skill in all aspects of production.

Milk brought directly from the polder is enriched with natural whey and rennet in order to form the curd. The use of local ingredients creates the characteristic flavors. After resting, the curd is cut and separated twice, followed by a draining of excess whey. In a process that resembles juggling, skilled workers then weave and shape the uncured cheese into tightly woven rondures, eliminating any remaining air bubbles and producing an even and flawless texture. Brined and then cooled, the cheese is hung in strings to rest and mature. Aged for a period of at least 2 months, the Provolone is ready for the shops.

*Castello does not produce or sell Provolone.

PICK ANOTHER SEMI-HARD CHEESE

If you appreciate the qualities of Provolone there are other cheeses you might enjoy.

Fontina (PDO) offers a mild and nutty taste with a dense and somewhat firm texture. Its subtle nuances and aromas reflect its unique origin.

Mozzarella is known for its fresh and mild flavor, making it a great choice for both salads and warm dishes.