Food Guts - Ingredient Information

Ingredient Lookup

Provolone Cheese

Nutritional Information

1 cup diced, provolone cheese

  • Calories 463
  • Calories from Fat 316.26
  • Amount%DV
  • Total Fat 35.14g54%
  • Saturated Fat 22.543g113%
  • Monounsaturated Fat 9.759g
  • Polyunsaturated Fat 1.015g
  • Cholestreol 91mg30%
  • Sodium 1156mg48%
  • Potassium 182mg5%
  • Total Carbohydrate 2.82g1%
  • Dietary Fiber 0g0%
  • Sugars 0.74g
  • Protein 33.77g68%
  • Calcium 100mg10%
  • Iron 4mg22%
  • Vitamin A 23%
  • Vitamin C 0%

Provolone Cheese on Wikipedia:

Provolone Country of origin Italy Region, town Southern Italy Source of milk Cows Pasteurised Depends on variety Texture Semi-hard Aging time at least 4 months Certification Provolone Val Padana: D.O.: 9 April 1963 PDO: 6 December 1966

Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear shapes, cheesesausage shape or cone shape. A variant of Provolone is also produced in North America and Japan. The most important Provolone production region is currently Northern Italy.

History and varieties

The term Provolone (meaning large Provola) appeared around the end of the 19th Century when it started to be manufactured in the Southern regions of Italy, and this cheese assumed its current large size. The smaller sized variant is called Provola and comes in plain and smoked (``affumicata``) varieties.

Provolone is today a whole-milk cow cheese with a smooth skin produced mainly in the Po River Valley regions of Lombardia and Veneto. It is produced in different forms: shaped like large salami up to 30 cm in diameter and 90 cm long; in a watermelon shape; in a truncated bottle shape; or also in a large pear shape with the characteristic round knob for hanging. The average weight is 5 kg.

Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant), aged minimum 4 months and with a very sharp taste, to Provolone Dolce (sweet) with a very mild taste. In Provolone Piccante, the distinctive piquant taste is produced with lipase originating from goat. The Dolce version uses calf's lipase instead.

The Provolone Val Padana has received from the European Community the DOP (Protected Designation of Origin) seal.

In Brazil, Argentina and Uruguay, small discs of locally-produced ``Provolone`` of 10 to 15 cm in diameter and 1 to 2 cm in height are generally consumed before eating grilled meat. The Provolone is either placed directly on the grill, on small stones or inside a foil plate and cooked until melted. The provoleta is seasoned with ``chimichurri``, a mixture of oils and spices, and usually eaten communally.

See also

List of cheeses Bela badia Aostano

External links

Cosorzio Tutela Provolone v â€¢ d â€¢ e Italian cheeses (PDO)

Asiago Â· Basket Â· Bel Paese Â· Bocconcini Â· Bra Â· Brös Â· Burrata Â· Caciocavallo Â· Caciotta Â· Caprino Â·