Provolone Valpadana P.D.O.

The term ‘Provolone’ appeared for the first time in 1871, when two southern cheesemakers – the Margiotta brothers, originally from Montelucano – moved north and started producing hard pasta filata cheeses, later extending their production thanks to the great availability of milk in the Po Valley. The spread of Provolone Valpadana was favoured by the technical cheesemaking skills of the Po Valley producers, developed over time thanks to the characteristics of the geographical area that were particularly suited to cow breeding.

TECHNICAL CARD

DENOMINATION:

Provolone Valpadana P.D.O.
PRODUCTION AREA:

Lombardy: provinces of Cremona, Brescia, Bergamo, Mantova; Lodi;
Veneto: provinces of Verona, Vicenza, Padova e Rovigo;
Emilia-Romagna: province of Piacenza;
Trentino Alto-Adige: province of Trento
TYPOLOGY:

full-fat cheese, cooked, semi-hard, with fine to medium-sized eyes, evenly distributed throughout the cheese
MILK:

cow, whole, raw
CRUST:

inedible, smooth, thin, light yellow, golden, sometimes yellow-brown in colour; no rind is allowed for the sweet type intended for subsequent portioning and packaging. Cheeses of the 'Piccante' type intended for long maturation are treated on the surface with anti-mould plastic resin and wax
SEASONING:

up to 6kg: minimum term of 10 days; over 6kg: minimum term of 30 days; over 15kg and only for the spicy type: minimum term of 90 days; over 30kg with P.V.S. marking, spicy type: term of over 8 months
PRODUCTION:

annual

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Provolone Valpadana P.D.O.

DENOMINATION:

PRODUCTION AREA:

TYPOLOGY:

MILK:

CRUST:

SEASONING:

PRODUCTION:

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