Preserving Provolone Valpadana DOP cheese
Storing Provolone Valpadana DOP cheese: some tips to keep the flavour at its best
Like any self-respecting cheese, the Provolone Valpadana requires due care. As a “live” food, it undergoes transformations over time, so don’t think that simply keeping it in the refrigerator is enough!
Preserving cheese Provolone Valpadana adequately will allow you to enjoy it both at lunch and dinner, in delicious appetizers, first and seconds for which we suggest ours recipes.
Thanks to some simple rules of cheese preservation it will be possible to no longer waste and keep as long as possible possible our cut. In this way its taste, aroma but above all freshness remain intact even after days.
Do's and Don'ts for Preserving Provolone Valpadana DOP
Keep him away from his enemies
Before you know how Preserving Provolone Valpadana cheese, it is also important to know what the unfavorable conditions for its conservation are:
- Too dry environment: without the right humidity the Provolone Valpadana will become drier and will thus lose its freshness;
- Lack of air: when you notice that the slice of cheese is very moist, almost “sweaty”, it is because it is not receiving the right amount of air. In this way, the possibility that it will lose its aroma increases;
- Temperatures too hot or too cold: if exposed to too cold a temperature, the organoleptic properties of Provolone Valpadana are blocked. While at an excessively hot temperature, it is easier for it to deteriorate sooner.
Take care of it
In essence, your refrigerator should have a temperature between 5 and 10°C, humidity and ventilation. To preserve your Provolone Valpadana in an impeccable way, do not forget to:
always cover the cut part of the Provolone Valpadana with plastic film or aluminium foil;
wrap it in paper or cloth to protect it from the light and place it in a plastic bag, where some holes will have been made;
avoid direct contact between different cheeses;
remove it from the refrigerator an hour before serving.
