Provolone Valpadana

Provolone Valpadana begins with whole cow’s milk and a natural whey starter from the previous cheesemaking. Dolce uses calf rennet, which may include lamb or kid rennet; Piccante uses kid or lamb rennet.

After natural lactic fermentation, the curd is stretched and shaped by hand or in molds. The cheeses are firmed in cold water, salted in brine and matured. The length of maturation varies with their size and type, while the choice of rennet and longer aging help distinguish the more pronounced Piccante flavour.

Dolce is the milder choice; Piccante brings a more forceful flavour and a firmer, more layered texture as it matures. At the cheese counter, ask for the type and the age rather than choosing by the shape of the whole cheese. Both types can come in several shapes.

For a first tasting, put small pieces of each beside plain bread and taste Dolce first. This makes the difference easier to notice before adding wine or other strong flavours. Our kitchen suggestion: use a little Piccante with a mild potato or vegetable dish when you want the cheese to provide the main seasoning, then taste before adding more.

Use the full protected name, Provolone Valpadana DOP, when choosing this cheese.

Keep the cut piece refrigerated and follow its packaging instructions. Wrap opened cheese in cheese paper or waxed food paper so the surface is protected without trapping condensation. Bring out only the portion you intend to serve shortly before eating; around 20–30 minutes takes off the refrigerator chill. Use a smooth blade for younger Dolce and a shorter, sturdier cheese knife for a firmer aged piece.