The Provolone Valpadana is a P.D.O. "pasta filata" cheese.
Its origins are from Southern Italy although nowadays it is produced in other Italian regions. Presently, the main production areas are based in the Venetian Region, in Lombardy and in particular in the province of Cremona (all the three places are located in Northern Italy).
The wheels have various shapes (i.e. mainly pear-shaped, sausage-shaped, melon-shaped...) and therefore various names like Provolone, Pancetta, Gigante, Gigantino, Pancettone, Mandarino... All these wheels are tied with strong twine and then hung up to aging.
Provolone is produced with whole pasteurised cow milk only and it is available in two types: "Dolce" and "Piccante":
- The "Dolce" one has a mild taste; it is produced using veal rennet and is aged for 2-3 months;
- The "Piccante" one has a sharp taste and it is produced using rennet coming from kid and/or lamb rennet. It is aged from a minimum 3 months to over one year.
Both "Dolce" and "Piccante" types can also be smoked.
The price of Provolone Valpadana is quoted on different market places such as Cremona, Milan...