Provolone
At first glance, Provolone appears like any other cheese. But once you dive into its thick, creamy texture, you'll discover a distinct sharpness that lingers on the tongue and palate. The intense salty kick can be quite polarizing; some will relish the robustness, whereas others may find it a bit blaring.
The degree of salinity varies based on the aging process; the longer the cheese is left to cure, the harder and saltier the Provolone becomes. Yellow in color, Provolone has a supple, semi-hard consistency that's ideal for slicing. Its ample oiliness adds a luscious mouthfeel and creamy taste which can be further enhanced by pairing Provolone with meats, vegetables and herbs.
One way to enjoy Provolone is in the classic Italian dish known as 'pizzaiola.' This creation involves melting the cheese onto a warm pizza, traditional or not, and then adding a generous topping of tomato sauce, fresh basil and oregano, along with sliced pepperoni. Once all the flavors have melded together, you've got yourself a sublime slice of Provolone heaven.
No matter how you utilize it, Provolone never fails to amaze. Whether you serve it up on a grilled cheese or layer it in a lasagna, this versatile cheese takes your culinary skills to a new level. So prepare to wow guests with this beguiling cheese that packs a memorable punch.
Provolone recipes
Amazing Provolone recipes sourced from the web.
The origin of Provolone
Culinary specialists and food enthusiasts alike are likely to be familiar with the Italian cheese Provolone, but how much do they really know about its history?
Provolone has been crafted since the ancient days of the Roman Republic, yet is has surprisingly managed to remain relatively unrecognizable outside the food world. This popular aged cheese, made up of a mixture of cow’s milk and rennet, has a comparatively delicate flavor, with a bit of smokiness that gives it a unique taste.
One of the most fascinating aspects of Provolone’s origin story is its seemingly serendipitous emergence. The cheese was originally developed by monks as a way of preserving milk. They would hang the cheese in their abbey for months so it could dry and become a hard, crumbly product, which became known as Provolone.
This method of preservation proved an effective one, and eventually, the technique spread throughout the region. As such, it became a staple in the diets of many Italian families.
However, its popularity has not waned in the centuries since its creation. Today, Provolone is a widely enjoyed cheese, eaten everywhere from Italy to America. It is used in sandwiches, on pizzas, and even as a main dish in some of Italy’s most beloved dishes.
The secret of Provolone’s success is undoubtedly its versatility. With its mellow flavor and creamy texture, it is the perfect protagonist for many culinary creations. Whether you’re in the mood for something light and fresh or hearty and comforting, Provolone can provide the perfect complement.
Though its origins may be lost to the ages, the legacy of Provolone will no doubt continue to captivate cheese lovers for years to come.
Types of Provolone
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Cheese lovers rejoice! There is so much to savor when indulging in the delightful flavors of Provolone. It is an Italian cheese made from cow’s milk, and its varieties range from mild to extra-mature. The mild variety is most often used for its subtle nutty, creamy flavor profile, while the extra-mature version of this cheese offers a robust, sharp flavor. Regardless of whether you choose the mild or extra-mature version of this cheese, it is sure to add an incredible depth of flavor to any dish.
For starters, mild Provolone can be used to create a wonderfully melty cheese fondue. Simply melt it with some butter and white wine over low heat, then add freshly ground black pepper for added zest. If you are looking for something a bit more adventurous, try stuffing some halved jalapeños with Provolone and wrapping them in bacon. Baked in the oven until golden, they make an incredible appetizer!
Extra-mature Provolone also lends itself well to creative recipes. Consider topping roasted vegetables, such as eggplant and zucchini, with slivered pieces of Provolone. This will infuse a smoky, intense flavor into the vegetables while they cook. For a hearty entrée, nothing beats a classic Provolone Panini. Layer thinly sliced tomatoes, onions, and lots of extra-mature Provolone on warm crusty bread, then toast in a panini grill until the cheese is melted and bubbling.
Provolone is a wonderfully versatile cheese, so don’t be afraid to experiment with recipes. Whether you are looking for a simple, melt-in-your-mouth cheese fondue, or a more complex and intense version of an old favorite, Provolone has countless uses. Step out of your culinary comfort zone and give this delectable cheese a try!