Seasoned spicy
Aged Provolone Valpadana DOP: a spicy cheese that triumphs in the mouth with a persistent aroma
The Provolone Valpadana DOP It differs from other stretched curd cheeses because it can be subjected to a long maturation process, which can even last more than a year, without drying out or becoming dry.
This makes it excellent to be enjoyed in its purity with its triumph of persistent aromas. A fine cheese so much so that the aged Provolone Valpadana is the flagship product of the dairies, for its flavour, characteristics and particularities linked to the skill of the cheesemaker!
Also perfect as an ingredient we find different recipes with aged Provolone Valpadana: from appetizers to the first beyond that seconds and why not, even the pizzas!
The seasoning, always carried out within the production area, is suited to the type of Spicy Provolone ValpadanaIt takes place in environments suitable for temperature and humidity, and the seasoning period can vary based on the weight of the form.
The shapes and the weight
The Provolone Valpadana DOP It does not have a standard weight and shape but can be found in various shapes and sizes.
For the seasoning of the spicy type, larger shapes are chosen and formats weighing around 30 kg are preferred, which take the names of salame, gigantino, mandarino/mandarone and pancetta/pancettone.
If the Provolone Valpadana form is smaller, the minimum maturation will be ninety days; forms over 30 kg, even with the PVS (Provolone Valpadana Stagionato) marking, can be matured for over 8 months.
The pairings
The aged Provolone Valpadana is a product excellent to consume pure, accompanied by honeys and jams that can enhance some of its aspects, so as to fully enjoy all its qualities. aromatic facets.
To be paired with a glass of full-bodied red wine such as Brunello di Montalcino, Amarone, Barolo or an Italian sparkling wine like Franciacorta.
One suggestion is to try it grated, aged for over 12-15 months on pasta to add a touch of extra flavour to your daily recipes.
The maturing process
Maturing is a slow process of biochemical transformations which is in turn the result of glycolytic, proteolytic and lipolytic maturation processes.
These help give this cheese a spicy flavour. the attributes that so distinguish this particular type of cheese: appearance, flavour, smell and nutritional properties.
Depending on the maturation, whether it is more or less long, Provolone Valpadana appears straw yellow in colour until reaching more marked reflections.
It has a solid paste characterized by light cracks, the puff pastry, and/or a solitary eye. To the touch, it is medium hard and slightly oily. The olfactory descriptors are complex, also including the component of the rennet paste used.
On the palate it presents basic flavours in balance, bringing out a strong spicy trigeminal sensation, sometimes accompanied by a modest astringent sensation.
