Provolone is a popular Italian cheese that originated in the southern region of Campania. It is a semi-hard cheese made from cow’s milk and is known for its distinctive flavor and smooth texture. Provolone is produced in various towns and communes of Campania, including Agerola, Aversa, and Sorrento.
One of the most famous varieties of Provolone is Provolone del Monaco, which is produced in Agerola. This cheese has a Protected Designation of Origin (PDO) recognition, which ensures its authenticity and quality. Provolone del Monaco is made from cow’s milk and has a pale yellow color. It has a slightly spicy and tangy flavor, making it perfect for grating over pasta or melting on pizzas.
Another popular Provolone variety is Provolone del Vesuvio, which is produced in the town of Aversa. This cheese also has a PDO recognition and is made from cow’s milk. Provolone del Vesuvio has a pale yellow color and a mild, buttery flavor. It is often enjoyed on its own or used in sandwiches and salads.
To make Provolone, the milk is heated and curdled, and then the curds are cut and cooked. The cheese is then shaped into large pear or sausage-like forms and hung to dry. It is aged for a minimum of four months, during which it develops its distinct flavor and texture.
Sources:
– “Provolone del Monaco” – www.provolonedelmonaco.it
– “Provolone del Vesuvio” – www.provolonedelvesuvio.it