Provolone Valpadana Cheese

Provolone Valpadana is a PDO-certified cheese from the Valpadana region in northern Italy. Like other provolones, it is made from cow's milk and uses a stretching and kneading process to achieve its firm texture. Available in both mild and sharp varieties, Provolone Valpadana is distinguished by its rich flavor and versatility in culinary applications.

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What is Provolone Valpadana Cheese?

Provolone Valpadana is a semihard, pasta filata cheese with a DOP (denominazione di origine protetta) status. It is available in two varieties: “Dolce” (mild) and “Piccante” (sharp). The mild version ages for two to three months, while the sharp version ages for at least three months, sometimes over a year. Both varieties can also be smoked. Provolone Valpadana received DOP certification in 1996 and is produced in the Po Valley regions of Lombardy, Veneto, Emilia-Romagna, and the province of Trento.

History

Provolone Valpadana originated in the Po Valley in the late 19th century after Italy's unification in 1861. This period allowed entrepreneurs from the south to bring their pasta filata cheese-making traditions to the north. The name “provolone” first appeared in literature in 1871 in the Vocabolario di agricoltura by Eugenio Canevazzi and Francesco Marconi.

Production

Provolone Valpadana is made throughout the year using whole, raw cow’s milk collected within sixty hours of the first milking. The sweet variety uses fully pasteurized milk, while the sharp variety uses thermized milk. Starter cultures are natural acidified whey from previous cheesemaking. The milk is coagulated at about 97–102°F (36–39°C). The sweet variety uses calf rennet, while the sharp variety uses kid or lamb rennet. The curd is broken twice, cooked at about 126–127°F (52–53°C), and laid on tables until it reaches the right acidity (pH 4.7 to 5.2) for stretching, which is done using boiling water.

Shapes and Sizes

Provolone Valpadana comes in many shapes and weights, more than any other dairy product. Common shapes include salami (cylindrical), melon, truncated conical, tangerine, and pear with a small spherical head (flask). Weights range from about 1 pound to over 220 pounds. After shaping, the cheese is placed in cold water or cooled to firm up.

Salting and Aging

The cheese is salted in brine with up to 22°Bé salt concentration, for periods ranging from a few hours to thirty days, depending on the weight. After brining, the cheese is washed, dried, and tied with ropes. Aging varies by weight and variety. The rind can be smooth, thin, and light yellow, golden, or yellow-brown. Smoked varieties may use paraffin. The interior is generally compact with slight, rare holes. Flaking is allowed in young cheese, while more pronounced exfoliation occurs in older cheese. The sweet variety has a delicate flavor, while the sharp variety has a pronounced taste that intensifies with aging.

Varieties

There are two main types of Provolone Valpadana: “Dolce” (mild) and “Piccante” (sharp). The mild type uses calf rennet and matures for 2-3 months. The sharp type uses kid or lamb rennet and matures for at least 3 months, often over a year. Both types can also be smoked, adding a unique aroma and flavor. The cheese is available in portioned packaging at refrigerated counters, typically around 200 grams.

Conclusion

Provolone Valpadana, with its diverse shapes, sizes, and flavors, is a versatile cheese from Northern Italy. Whether mild or sharp, young or aged, it offers a unique taste experience that reflects the rich cheesemaking traditions of the Po Valley.

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Key Facts About Provolone Valpadana Cheese

Country of Origin	Italy
Specific Origin	Lombardy, Veneto, Emilia-Romagna, Province of Trento
Certification	DOP (1996)
Milk Type	Whole, raw cow’s milk
Milk Treatment	Pasteurized or thermized
Rind	Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use)
Texture	Compact, may have slight and rare holes
Flavor	Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses
Colors	Light yellow, golden, or yellow-brown
Forms	Salami, melon, truncated conical, tangerine, pear topped by a small spherical head (flask), ranging from about 1 pound to more than 220 pounds
Age	Two to three months for Dolce, minimum of three months to more than a year for Piccante
Rennet Type	Calf rennet for Dolce, kid or lamb rennet for Piccante