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Flickr / Lenore Edman / CC BY 2.0
  • Made from cow's milk

  • Country of origin: Italy

  • Region: Po valley region

  • Family: Pasta filata

  • Type: semi-hard, artisan

  • Texture: firm

  • Colour: pale yellow

  • Flavour: tangy

  • Aroma: pleasant

Provolone cheese is an Italian semi-hard cheese known for its sharp and tangy flavour. The cheese has its origins in Southern Italy. It is also made in other regions of Italy and other countries. It is typically made from cow's milk and is aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante. 

Provolone Valpadana and Provolone del Monaco have received the PDO (Protected Designation of Origin) label from the European Union, which regulates the production of these cheeses, ensuring they are produced in certain Italian regions using specific ingredients and methods of production.

Provolone Dolce: This is the younger, milder version of Provolone, aged for two to three months. It is pale yellow with a mild, creamy, and slightly sweet flavour.

Provolone Piccante: This is the more mature and sharp version, aged for at least four months but often longer. It has a pale yellow to amber colour and a stronger, tangier flavour with a firm texture. The longer it's aged, the sharper the taste.

Provolone can be enjoyed as a table cheese, either on its own or with bread, crackers, or fruit. Provolone cheese is often used for melting, making it suitable for sandwiches, burgers, pizzas, and Italian dishes like lasagna and baked pasta.

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