"Globe-shaped". A name for provatura in Basilicata and Campania, traditionally made from the milk of buffalo though now often cow's milk, and rolled into forms the size of eggs. The paste is a bit tougher than Mozzarella which it otherwise resembles as it is made using the pasta filata method. The skin is quite tough and should be removed before eating. It is often smoked, which improves its keeping properties, in which case it is called provola affumicata. Provolone is often used in its place.
A cow's milk cheese made with stretched curd, which means that it is similar to mozzarella. Like mozzarella, it may also be made from buffalo milk. It is moulded by hand and comes in a variety of shapes and sizes but is most commonly sausage- or egg-shaped, tied with string and has a thin, shiny, hard yellow wax rind. When young this cheese is supple and smooth, and is known as Provolone dolce and, when older, as Provolone forte or piccante. Young Provolone is aged for two to three months, is sweet and supple and is generally used as a table cheese and in cooking. Provolone piccante is aged for six months to two years and has a strong, spicy, aromatic flavour and a harder rind. This is often used as grating cheese. (PDO). Provolone Valpadana has a DOC/PDO and is based in Cremona in Lombardy, though the cheese generally comes from further south.
When young provolone cheese is supple and smooth, and is known as Provolone dolce. Young Provolone is aged for two to three months, is sweet and supple and is generally used as a table cheese and in cooking.
When aged, provolone is known as provolone forte or piccante. It is aged for six months to two years and has a strong, spicy, aromatic flavour and a harder rind. This is often used as grating cheese. (PDO).
