PROVOLONE

HISTORY

• Country of Origin: Italy
• Region: Po valley region
• End of the 19 century
• Manufactured from buffalo milk
• Got name from Provola meaning large

PRODUCTION

• Majority: Casilli near Vesuvius
• produced in shapes from 10-15 cm
• important: in Northern Italy
• Shaping is done by hand
• Manufactured by a specific process

APPEARANCE

• Pale yellow
• Smooth
• Slightly cracked
• Thin rind of wax should be removed

TEXTURE AND FLAVOR

• Taste mild full to strong and sharp
• Ranges soft to firm, grainy, open
• Buttery, mild, spicy, sweet, tangy
• Rind: waxy

USES

• Sandwiches
• Muffuletta
• Pizza
• chiken provolone
• Portobello mushroom burgers

FACTS

• Names:
• Provolone
• provoleta
• provola
• Some provolones are smoked.