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.
Ricotta is an Italian whey cheese made from sheep, cow, goat, or buffalo milk whey left over from the production of cheese. The word ricotta literally means “recooked”.
When making cheese, the cooled curds are separated by passing through a fine cloth. Ricotta cheese is made by using whey, the liquid that remains after straining curds.
Ricotta curds are creamy white, and slightly sweet in taste. They contain around 13% fat and are a similar texture to some types of cottage cheese, though much lighter.
The texture of ricotta cheese is much smoother and creamier. At Rosedale, ricotta goes perfectly with our famous meatballs, white pizza, and thick lasagna.
If you are enjoying dinner at an Italian restaurant, and they don’t offer you fresh-grated Parmesan, then you are in the wrong place!
Both Romano and Parmesan are hard, dry cheeses, typically grated or shaved and served over pasta, salads, and vegetables or used to flavor and thicken sauces.
Romano and Parmesan cheeses both originate in Italy, but are also now made in the U.S. and elsewhere.
As always, we encourage you to try new ingredients when experimenting with your own Italian dishes, after all, that’s half the fun of cooking. And when you find that perfect blend of ingredients that makes your taste buds dance, that is the best part!
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When you’re ready to taste mouth watering brick oven pizza as well as our other Italian favorites, please come join us in our restaurant in Naples, won’t you?