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| Provolone | |
|---|---|
 Provolone piccante (lit. 'spicy provolone') | |
| Country of origin | Italy |
| Source of milk | Cow |
| Pasteurised | Depends on cow variety |
| Texture | Semi-hard |
| Aging time | At least 4 months |
| Certification | Provolone Valpadana: PDO: 21 June 1996[1] Provolone del Monaco: PDO: 11 February 2010[2] |
 Related media on Commons | |
Provolone (/ˌproʊvəˈloʊneɪ, ˌproʊvəˈloʊni, ˌproʊvəˈloʊn/,[3] Italian: [provoˈloːne]) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region,[4] near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today[when?] is northwestern Italy and, in particular, the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.[5]
- ^ "Provolone Valpadana Denomination Information". European Commission. Retrieved August 3, 2013.
- ^ "Provolone del Monaco Denomination Information". European Commission. Retrieved August 3, 2013.
- ^ "Provolone". American Heritage Dictionary of the English Language (Fifth ed.). Retrieved June 3, 2019 – via thefreedictionary.com.
- ^ "Prodotti Tipici della Campania - provolone del monaco" [Traditional products of Campania - provolone del monaco]. regione.campania.it (in Italian). Retrieved 24 November 2021.
- ^ Great Chicken Dishes. p. 165.