Provolone

Lore & Background

The term provolone, meaning 'large provola,' appeared around the end of the 19th century, when it began to be manufactured in southern Italy and assumed its current large size. The smaller variant is called provola, sold in plain and smoked forms. Today, the most important production region is northwestern Italy, particularly the city of Cremona.

Reader's Guide

Provolone is significant as a traditional Italian pasta filata cheese that has become a global commodity. Its taste varies greatly: provolone piccante is aged at least four months and uses goat-derived lipase for a sharp, piquant flavor, while provolone dolce uses calf's lipase for a mild, sweet taste. Two varieties—Provolone Valpadana and provolone del Monaco—hold European Union protected designation of origin (PDO) status, meaning only Italy may legally produce cheese called 'provolone' within the EU. In South America (Brazil, Argentina, Bolivia, Uruguay), small discs of provolone are grilled until partially melted and served as a starter, often called provoleta. In the United States, provolone accounted for 2.5% of cheese production in 2023, with 170,000 tonnes made. Its adaptability—from aged sharp cheese to grilled appetizer—underscores its enduring appeal.

Did You Know?

• Provolone is an aged pasta filata (stretched-curd) cheese originating in the Campania region near Vesuvius.
• The term 'provolone' (meaning 'large provola') appeared around the end of the 19th century.
• Provolone piccante uses lipase derived from goat, while provolone dolce uses calf's lipase.
• In Brazil, Argentina, Bolivia, and Uruguay, grilled provolone discs are called provoleta.