Characteristics of Provolone Valpadana DOP
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The characteristics of Provolone Valpadana DOP: the shapes, dimensions and modelling
It spins, it transforms and it shapes. This is how the curd is processed today in the Provolone Valpadana dairies.
But this was also the case in the past, among the mountains and plateaus of our South, when provolone was the “test” cheese, which was used to test the “spinning” and see if it was suitable for making the most important cheese, caciocavallo.
There cheese spinning It is still today the crucial moment in the processing of Provolone Valpadana: the result is a ribbon, then wrapped around itself and finally shaped so that no air bubbles remain inside it.
Salami
Melon-pear
TRUNCATED-CONE
Flask
A process that doesn't require haste: because quality needs time
Shapes and types of Provolone Valpadana DOP
The modeling designates the form (salami-shaped, melon-shaped, truncated-conical, pear-shaped, even topped with a spherical head, or flask-shaped) and the size (from a few hundred grams to over 100 kilos), as well as the type of rennet (bovine or ovine origin) put into the milk will determine the birth of a Sweet Provolone Valpadana or spicy cheese, which may later be declined in smoked or spicy seasoned.
Branding and binding
Another characteristic of Provolone Valpadana that makes it iconic is that of branding and tying, procedures that take place at the end of production. While the second is a custom that dates back centuries, but which still resists today, the first occurs through a seal of guarantee that must be affixed to all forms of certified product, in order to protect the quality and excellence of this cheese.
Shapes and formats of a “test” signed Valpadana
Modelling models, and it is right to say so, because the forms of Provolone Valpadana, rounded and sinuous, they recall the animated curves of soft and sculpted girls.
And it will indeed be a triumph of shapes, picturesque and varied, but always unmistakably Provolone Valpadana, parading in the maturing and shipping warehouses.
This is Provolone Valpadana, aware of its past and proud of its current status as a versatile and modern cheese, which international gastronomy appreciates and which connoisseurs do not fail to offer: sweet or spicy, aged for a few days or for a long time, mandarin-shaped or cylindrical.