Shapes of Provolone Valpadana DOP
The shapes of Provolone Valpadana DOP: for all tastes, in every size
The Provolone Valpadana It comes in different forms, and this is one of its characteristics most important.
Today Provolone Valpadana is produced by authorised dairies and can also be sold by packaging companies: in any case, each individual form must be marked with the Consortium brand and the DOP one, unequivocal guarantees of quality.
What are the shapes of Provolone Valpadana DOP?
This type of cheese comes in many varieties of shapes and sizes.
The disciplinary he worked on creating a shared standard, which helps producers and pre-packaged goods to orient themselves in production processes.
Thus, 4 main forms are defined:
- Salami: also called pancettone, it is the most common shape used and cut for large-scale distribution. It is also the most common shape used for large formats
- Melon/pear: characterized by a wider base and a narrower top, it is the most identifying shape of Provolone Valpadana
- Conical trunk: this form is commonly called as gigantino
- Flask style: the smallest format available is composed of a sphere surmounted by a “little head”, which is used for binding.
Each shape allows the sweet or spicy taste to express itself at its best
Beyond the classic forms
To date, the nomenclature in use also includes other formats that are more commercially common. They therefore fall within the definition of accepted shapes for Provolone Valpadana:
- Big Belly
- Gigantine
- Mandarone
- Flask
- Provolone cheese
Generally, the smallest forms are those of the Provolone Valpadana in the soft version. mild. That spicy cheese, instead, is typical of larger formats, because they have the right chemical-physical characteristics to cope with the process of maturation period.
Then there is the Smoked Provolone Valpadana DOP, can be smoked both sweet and spicy.
After the shape, the cut
The choice of the shape to buy cannot be casual: depending on the recipe that you have in mind, in some cases one version is more suitable than all the others, as in the case of snacks or in any case when the cheese does not need to be melted.
The crescent shape, for example, is the one commonly used for cooking or making cubes.
Flask and provoletta can be very scenic, as can the mandarin!
A pancetta or gigantino can instead be cut into triangles.
These, placed on a simple cutting board and accompanied by olives and other snacks, make a perfect aperitif.
