Provolone | |
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![]() 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] |
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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]