This is the fifth of 14 MUST HAVE Ingredients for Amazing Italian Food which can be downloaded from our free eBook library.
Sharp Provolone Cheese
Provolone originally comes from the south of Italy, but is currently produced in several regions of North Italy. No Italian kitchen is complete without it!
Provolone is produced in various shapes such as long pear, sausage, or cone shapes. The cheese is made from pasteurized cow’s milk that is cooked, shaped, salted in brine, and hung up to dry.
True Provolone continues to be produced in Casilli, Italy (near Vesuvius) and Northern Italy. However, a variant of Provolone is also produced in North America and Japan.
Provolone is a semi-hard cheese with a taste that can vary greatly, depending on the type. For example, Provolone Piccante (piquant) is aged for a minimum of four months, and has a very sharp taste.
This distinctive piquant taste is produced with a lipase (enzyme) derived from goat. Provolone Dolce (sweet), on the other hand, has a very mild taste. This version of Provolone uses calf’s lipase instead of goat’s.
Some cheeses are sold as young as two months, but six months is the typical aging period. The longer the Provolone is aged, the sharper, more distinct its flavor becomes.
You can enjoy sharp provolone at Rosedale Brick Oven on our antipasti plate, cut in wedges, and joined by other delicious ingredients.
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