Provolone Valpadana DOP is recognized as one of the Italian excellences in the dairy panorama. It is produced exclusively in some territories and under the dictates of the production specifications, it is a product linked to the tradition and history of the places it belongs to. For its production, only whole milk from cows raised in the production areas provided for by the specifications is used and only in this way can it be called Provolone Valpadana DOP

And precisely because it is highly sought after, in addition to being appreciated for its versatility in the recipes, which often means you can find imitations of Provolone Valpadana DOP. In other words, the risk of buying a cheese that resembles it, but without the rich flavour and without certified production, is high. 

To distinguish the real certified product, it is essential to know it better and pay attention to the specific details that attest to the quality and authenticity of the original.

How Provolone Valpadana DOP is produced

To understand why it is so important to distinguish between the Protected Designation of Origin (PDO) version and all the others, you must first understand what characteristics the original Provolone Valpadana must have.

Meanwhile, it can be produced and processed exclusively in the permitted areas, which are found in Lombardy, Veneto, Emilia-Romagna and Trentino-Alto Adige, following precise rules established by the specifications. 

Among these:

• must be produced with whole raw cow's milk stored in the stable and transported at a temperature never exceeding 12° C;
• the cows from which the milk comes must eat only specific foods, and avoid others, to preserve the taste of the milk. In addition, at least 75% of the dry matter of the forage in the daily ration must come from foods produced in the production area;
• the seasoning must take place according to precise timings, necessary to best enhance its flavour and only in suitable environments;
• each phase of the production process is monitored and traced.

The shape, conservation and colour are also well specified in the specifications.

Recognizing Provolone Valpadana DOP: the quality mark

The first thing to check is the presence of the DOP (Protected Designation of Origin) logo, which certifies compliance with European protection standards. 

The official trademark of Provolone Valpadana DOP is easily recognizable: it features a green cockade, with a provolone wheel in the center, above which is a tricolor flag and the words “Provolone Valpadana”. The presence of the logo is mandatory for all whole Provolone Valpadana DOP wheels and is therefore the main element that distinguishes it. 

There is no single form of Provolone Valpadana DOP

Paradoxically, it is better not to rely on the shapes of Provolone Valpadana DOP to recognize the official one. There are different ones, all of which respect the rigorous specifications: salami-shaped, melon-shaped, truncated-conical and pear-shaped, even topped with a spherical head (flask).

The two types of Provolone Valpadana DOP  The main ones are sweet and spicy. Aside from the taste, they differ mainly in the type of rennet used and the maturation times: for the spicy type, in fact, the times are longer, precisely to enhance its unmistakable taste. In the case of maturation for more than eight months for a form of over 30 kg, the PVS (spicy matured) branding can also be applied. 

Provolone Valpadana DOP can also be smoked.

How to avoid imitations

To avoid buying imitations, it is essential to rely on trusted shops and retailers. Furthermore, it is better to be wary of unbranded cheeses with incomplete labels: Provolone Valpadana DOP is a unique product that deserves attention and care in choosing it.

Recognizing the real Provolone Valpadana DOP means bringing to the table the tradition, quality and safety of an authentic product. A pleasure for the palate and a guarantee for the most attentive consumers.