Provolone Valpadana DOP

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.


Provolone Valpadana is a DOP protected cheese made from whole milk of cows grazing in the plains from Milan to Udine.

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.

true italian taste

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.