Provolone Valpadana DOP, the types
Provolone Valpadana DOP: the types and how to present them on the table
In the “Provoliamo” column we often collect ideas on how to consume Provolone Valpadana DOP on different occasions, from recipes for the home, to the picnic, passing through theoffice, up to parties with friends.
But today we want to take you to discover the various Types of Provolone Valpadana DOP and to do it properly, we would like to tell you in detail what his are precious features.
Surely you know that the Provolone Valpadana DOP it is a stretched curd cheese, what you may not know is that it is by far the cheese with the greatest variety of shapes and weights than any other dairy product.
In his processing, in fact, master cheesemakers delight in producing various shapes and weights. It is mainly produced in Lombardy, Veneto, Emilia-Romagna and Trentino Alto-Adige but its consumers have a much wider catchment area, which extends to Italy as well as abroad.
However, due attention must also be paid to the various types of this tasty and varied cheese.
Types of Provolone Valpadana P.D.O.
Sweet, spicy, smoky, spicy seasoned: what do you feel like putting on the table today?
We are for the right mix, it all depends on the variety of dishes you want to offer.
When making your choice, remember to consider not only its many types, but also the different ways of using it: hot, or in flakes, or even raw or grated.
As you can see, it is possible to indulge yourself as much as possible, what we will try to do is introduce the four types and for each list the most suitable preparation methods.
Sweet Provolone Valpadana DOP
Provolone Valpadana DOP in its sweet version It is distinguished by the use of calf rennet and a maturation that does not exceed 2-3 months. It has a straw-colored, hard and thin crust while the inside is lighter and more compact.
Pairings for sweet Provolone Valpadana
The sweet version of Provolone Valpadana DOP adapts easily to different types of preparation, both as a base and as an enrichment.
Have you ever tried it melted in a delicate fondue, or even roast in delicious medallions?
Alternatively, we offer it to you stringy on a delicious homemade pizza of your choice. Here are some recipe ideas for Pizza with sweet Provolone Valpadana DOP.
Discover all the others recipes based on sweet Provolone Valpadana DOP.
Red Kamut Pizza with Sweet Provolone Valpadana DOP, Radicchio and Olive Paté
Spicy Provolone Valpadana DOP
Provolone Valpadana DOP in its spicy version It is by far the most well-known due to its intense flavour. It is distinguished by the use of kid and/or lamb rennet and by a maturation period that ranges from a minimum of 3 months to over a year.
Pairings for Spicy Provolone Valpadana
Thanks to its strong taste, it is the perfect match with full-bodied wines such as Aglianico, Gattinara and Barbera d'Asti.
It pairs well with delicate flavours, to obtain a balanced taste overall.
Maybe you would never have said it but it is the maximum flavor grated on the grilled mussels, or served in large flakes on the Red Pizza with spicy Provolone DOP and 'Nduja di Spilinga PAT.
If you don't want to give up its consistency, enjoy it in cubes as the recipe calls for. Meatballs with tomato and spicy Provolone Valpadana DOP.
Discover all the recipes based on spicy Provolone Valpadana DOP.
Meatballs with tomato and spicy Provolone Valpadana DOP
Smoked Provolone Valpadana DOP
When smoked, Provolone Valpadana DOP maintains a thin, smooth, brown crust. Both types, mild and spicy, can be subjected to the smoking process.
Generally, the smaller sized forms (around one kilogram) are smoked.
The smoked version of Provolone Valpadana DOP stands out for its smoking process, which is currently carried out using three specific techniques that differ based on the temperature of the smoke used and the duration of the process:
- cold;
- semi hot;
- hot.
Pairings for Smoked Provolone Valpadana
Smoked Provolone Valpadana DOP can be used as a table cheese or as an ingredient in cooking, but it is also excellent on its own, especially when paired with slightly aromatic white wines.
Find out more about Smoked Provolone Valpadana.
And if you want to amaze with a recipe based on smoked Provolone Valpadana, take inspiration from this delicacy: Hasselback potatoes with herbs.
Hasselback potatoes with herbs
Aged spicy Provolone Valpadana DOP
One aspect that distinguishes Provolone from other stretched curd cheeses is its remarkable ability to mature for a long time, up to over a year, without drying out. Maturing is a characteristic that is suited to the spicy type and is carried out in environments suitable for temperature and humidity, within the production area.
Maturing is preferably applied to all formats that exceed 25/30 kg in weight.
The spicy aged Provolone Valpadana It is the flagship product of the dairies, for its flavour, characteristics and particularities linked to the skill of the cheesemaker.
Pairings for Provolone Valpadana spicy aged
The spicy aged Provolone Valpadana is an excellent product to be consumed pure, accompanied by jams, in order to fully enjoy all the aromatic facets. After 12-15 months of maturation, the paste takes on a harder and finely grained consistency, perfect for grating on a tasty pasta dish.
For example, try it in all its delicious flavour, grated on the barley and mushroom soup, or on the farfalle with broad beans and bacon.
Still undecided on which type to bring to the table? We have an idea!
Why not propose a nice cutting board that presents all four types of product?
Surprise your guests by showing them the tasting order that will allow them to capture even the smallest nuances of tasting: you proceed by trying from the most delicate to the most intense flavor, therefore, sweet, smoked, spicy and spicy seasoned.
Your next dinner, or aperitif? So imaginative, based on Provolone Valpadana DOP in its four types and according to the many recipes and ways of using it.
