The shapes of Provolone Valpadana P.D.O.: for all tastes

Shapes of Provolone Valpadana P.D.O.


The shapes of Provolone Valpadana P.D.O.: for all tastes, in every size

Provolone Valpadana comes in different shapes, and this is one of its most important characteristics.

Today Provolone Valpadana P.D.O. is produced by authorized cheesemakers and can also be sold by packaging companies: in any case, every single shape must be marked with the Consortium’s trademark and the P.D.O. trademark, unequivocal guarantees of quality.

Shapes of Provolone Valpadana P.D.O.

What are the forms of Provolone Valpadana P.D.O.?

This type of cheese comes in many varieties of shapes and sizes.

The specification has taken care to create a shared standard, which helps producers and pre-packagers to orient themselves in the production processes.

Four main cheeses are so defined:

  • Salami: also called bacon, is the most common form used and cut for large distribution. It is also the most common shape used for large formats.
  • Melon/pear: characterized by a wider base and a tighter top, it is the most identifying form of the Provolone Valpadana
  • Tapered trunk: this shape is commonly referred to as a Gigantino
  • Flask-shaped: the smallest format available consists of a sphere surmounted by a “hat”, which is used for tying.

Each shape allows the mild or strong taste to express itself at its best

Beyond the classic shapes

To this day, the nomenclature in use also includes other formats that are commercially more common. They therefore fall within the definition of accepted shapes for Provolone Valpadana:

  • Pancettone
  • Gigantino
  • Mandarone
  • Flask
  • Provoletta

Generally speaking, the smallest shapes are those of the Provolone Valpadana in a mild version. The strong one, instead, is typical of larger formats, because they have the right chemical-physical characteristics to cope with the maturing process.

After the shape, the cut

The choice of shape to buy cannot be random: depending on the recipe you have in mind, in some cases a version is more suitable than all the others, as in the case of snacks or in any case when the cheese must not be melted.

The half-moon shape, for example, is the one commonly used for cooking or cubing. Flask and provoletta, on the other hand, can be very scenographic, as can mandarone!

A bacon or a giant can instead be cut into triangles. These, placed on a simple chopping board and accompanied by olives and other snacks, make a perfect aperitif.