Provolone Valpadana

Important Facts
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
Flavor Notes Delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese
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

Provolone Valpadana Cheeses on AnyCheese

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