Production regulations
The production specifications for Provolone Valpadana DOP
The Protected Designation of Origin regulates belonging to a category considered to be of excellence in the food and wine sector.
Provolone Valpadana was recognized as a DOP product in 1996. Since then, therefore, all its producers must strictly adhere to the Production Regulations.
The latter is a regulation that has the task of providing precise guidance and identifying quality standards for the production of this cheese.
In fact, to obtain the Protected Designation of Origin, it is necessary to meet certain requirements. The first of these regulates that only products whose entire production process takes place within a specific geographical area can obtain PDO qualification.
Thus, the Specifications provide that only cheese produced with milk coming from the production area indicated therein.
The definition of Provolone Valpadana
The Specifications also provide a definition of Provolone Valpadana, specifying that it is a "semi-hard stretched curd cheese produced with whole cow's milk, with natural fermentation acidity, coming from cows raised exclusively in the selected production area".
In order to be included in the Protected Designation of Origin it is necessary to have traceability of the entire production process, starting from the origin: even the feeding of the livestock must follow certain criteria!
