2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Italian Provolone cheese is produced in two variants. It can be sweet - Provolone Dolce and spicy - Provolone Picante.
Provolone Dolce is produced using a calf's stomach enzyme and has a creamy texture and a strong milky aroma.
Provolone Picante is produced with a stomach enzyme from a kid or lamb. It has a rich spicy aroma and taste. Both types of Provolone can be smoked, which gives them a distinctive taste and aroma. However, they are also sold in a non-smoked version.
Provolone cheese appeared in the late 19th century in the Veneto and Lombardy regions. Its name comes from the Italian word provola, which means a ball-shaped object.
Initially, it was sold only on cakes that were in the shape of a ball. Today, Provolone cheese is sold not only in the shape of a circle, but also in the shape of a pear, cone, tube or figurines of animals or people.
Provolone is produced like mozzarella - ie. with the compressed part of the cheese mixture stretched. In its production, the compressed part is cut into very small pieces, heated and stretched while still warm. It is then soaked in salt water and then placed in a wax or plastic mold to obtain the desired shape.
The cheese is tied with a rope, hung and left in the dark and cool to ripen for three weeks. The recommended temperature is 12 degrees. While ripening, the cheese should hang. He recommends that the finished pies also hang, not lined up on shelves.
As it matures, Provolone turns yellow in color and is covered with an oily golden crust. Provolone Dolce is sold on 5 kg cakes, while Provolone Picante can be produced on cakes weighing 90 kg.
Provolone is served cut into thin slices, it is a great addition to sandwiches, salads and desserts. It is also added to pizzas, sauces and soups.
Provolone is deliciously melted, so it is added in the preparation of various types of pasta that are baked in the oven, such as lasagna and cannelloni.
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