Consortium for the protection of Provolone Valpadana
We safeguard an all-Italian excellence
We safeguard an excellence
all italiana
The Consortium for the Protection of Provolone Valpadana is a voluntary body, established in 1975 with the name of Consortium for the protection of Typical Italian Provolone, subsequently changed to Consortium of typical Provolone cheese (1986), then to Consortium for the Protection of Provolone (1993) and then, in 2002, in the Provolone Valpadana Protection Consortium. In recent years we have therefore committed ourselves to protecting this DOP cheese through a series of actions aimed at promotion on the one hand and protection on the other.
Why do we do this?
With all these activities we are able to follow all the production phases such as spinning and the maturation period, and to supervise the safety and quality. Throughout its history, the Consortium has made the protection of this DOP cheese its own mission.
Careful control over the entire production chain and the participation of all producers is the best way to guarantee the quality and taste of this excellence, an important part of the Italian food and wine heritage.
Provolone Valpadana in the kitchen
Provolone Valpadana DOP is an excellent ally in the kitchen, alone and to accompany appetizers, first and seconds. Here you will find some recipes, from the most delicious to the most elaborate ones, for using this cheese in the kitchen!
The tasks of the consortium
We safeguard an all-Italian excellence
- Protection and supervision of the production and trade of Provolone Valpadana DOP cheese and the use of its denomination
- Promotion of every useful initiative aimed at safeguarding its uniqueness and peculiar characteristics from any abuse, unfair competition, counterfeiting, improper use and any other behavior prohibited by law
- Promotion of awareness of Provolone Valpadana Protected Designation of Origin cheese in all markets
- Enhancement of Provolone Valpadana Protected Designation of Origin cheese
- Caring for the general interests of the Protected Designation of Origin of Provolone Valpadana cheese
- Carrying out research and development activities with the aim of promoting the constant improvement of production techniques and the consequent quality improvement
- Organization and monitoring of training activities and food education projects in schools
- Assistance activities along the entire production chain of Provolone Valpadana DOP
Companies
The Consortium is a voluntary body: anyone can join Producers who have their dairies in the production area delimited by the Production Regulations and who transform, into Provolone Valpadana DOP, exclusively milk collected in the area itself, as well as milk producers and all those who mature and/or sell wholesale.
