The mild Provolone Valpadana P.D.O. is one of the variants of this spun paste cheese: let’s discover its taste and characteristics.
The mild Provolone Valpadana is one of two variants of this Italian cheese, also available in strong type.
Mild Provolone Valpadana is produced mainly in Lombardy, Veneto, Emilia Romagna and Trentino Alto Adige, through a cow’s milk processing process that includes the spinning and maturing phases.
Production is therefore confined in part of northern Italy, while its distribution and consumption are global
Everything starts when the milk is coagulated, in the case of mild Provolone Valpadana, with calf rennet where the presence of a percentage of lamb and/or kid is allowed.
The curd is then placed on special tables to reach the right spinning pH, followed by toning up and salting.
At the end of the period of brine we proceed to the tying, a tradition with very ancient origins.
It begins with the introduction of the cheeses into the warehouse and the maturing process. For the mild variant of Provolone Valpadana the duration is never less than 10 days but can be extended up to 60/90 days. However, the seasoning is shorter than for the strong version, which can last over 12 months.
At the end of the process, the mild Provolone Valpadana will have a straw-coloured rind, hard and thin. The inside will be lighter in colour and more compact.
Even though the production area is relatively small, consumers of this cheese have a much larger catchment area: in fact, it is widely sold both in Italy and abroad.
The Provolone Valpadana P.D.O. is an important testimony of Italian gastronomic excellence all over the world
In 1975 a Consortium was established to protect the quality of the cheese and its production process, as well as to implement initiatives aimed at promoting the brand.
The Consortium carries out its activities to protect both mild and strong Provolone Valpadana cheese, in the shapes and sizes recognized as standard by the Consortium itself.