Provolone Valpadana DOP is a cow’s milk cheese that has origins in the Middle Ages, when Cistercian monks settled in southern provinces of Lombardy. It was however with the unification of Italy that, thanks to some entrepreneurs from the south who settled in the territories between Piacenza, Cremona and Brescia, who brought the technology of pasta filata, taking advantage of the dairy vocation of the area and starting with the production of the Provolone Valpadana. The first production specification for this cheese was one of the first in Italy and was in 1938 while the DOP was recognized in 1996.
Provolone Valpadana DOP is a spun paste cheese which involves long and skillful processing, with many phases which still takes place manually.
Provolone Valpadana has two varieties, sweet and spicy.
The sweet version is aged for 10 to 90 days, has an external rind of a hard and thin straw yellow colour. The interior is clear and compact
The spicy version instead is aged for up to 12 months, which enhances its taste and aroma. The rind will be brown yellow in colour and has a marked flaking inside.
For its intense and distinctive taste, Valpadana provolone lends itself to many dishes which you can discover in our recipes section,