The cut of the Provolone Valpadana therefore varies according to the shape.
For example, to serve a cylindrical form of Provolone Valpadana, cut slices with a thickness of one centimetre or one and a half centimetres. For a better result, cut this large “washer” into slices, placed on a wooden chopping board (possibly made from olive tree). How many slices? It depends on the diameter, but around an average of twelve.
In the case of Provolone Valpadana “mandarin”, cut a slice from the cheese (you can follow the grooves where the rope passes).
Once placed on the wooden cutting board, slice it into many triangles to offer your guests as a snack. If you don’t know how to choose between mild and strong Provolone, don’t worry: serve both, strictly accompanied by good bread and why not, by their ally wine and amaze your guests with tasting tips.
To cut the cheese in comfort we recommend using a large but not serrated knife. A presentation at the height of the Provolone Valpadana is to serve it on a wooden plate, in its best shape so that it is raw. Last but not least: serve it at room temperature and not as soon as it is taken out of the fridge.