{"id":42609,"date":"2021-06-10T15:38:04","date_gmt":"2021-06-10T13:38:04","guid":{"rendered":"https:\/\/www.provolonevalpadana.it\/?page_id=42609"},"modified":"2026-04-25T16:26:53","modified_gmt":"2026-04-25T14:26:53","slug":"stagionato","status":"publish","type":"page","link":"https:\/\/www.provolonevalpadana.it\/en\/provolone-valpadana-dop\/stagionato\/","title":{"rendered":"Seasoned"},"content":{"rendered":"
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Seasoned spicy\u200b<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Home<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Aged Provolone Valpadana DOP: a spicy cheese that triumphs in the mouth with a persistent aroma<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Provolone Valpadana DOP <\/strong>It differs from other stretched curd cheeses because it can be subjected to a long maturation process, which can even last more than a year, without drying out or becoming dry.<\/p>

This makes it excellent to be enjoyed in its purity with its triumph of persistent aromas<\/strong>. A fine cheese so much so that the aged Provolone Valpadana is the flagship product of the dairies, for its flavour, characteristics and particularities linked to the skill of the cheesemaker!<\/p>

Also perfect as an ingredient we find different <\/strong>recipes<\/strong><\/a> with aged Provolone Valpadana<\/strong>: from appetizers<\/strong><\/a> to the first<\/strong><\/a> beyond that seconds<\/strong><\/a> and why not, even the pizzas<\/strong><\/a>!<\/p>

The seasoning, always carried out within the production area, is suited to the type of Spicy Provolone Valpadana<\/strong><\/a>It takes place in environments suitable for temperature and humidity, and the seasoning period can vary based on the weight of the form<\/a><\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The shapes and the weight<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Provolone Valpadana DOP<\/strong><\/a>\u00a0It does not have a standard weight and shape but can be found in various shapes and sizes.<\/p>

For the seasoning of the spicy type, larger shapes are chosen and formats weighing around 30 kg are preferred, which take the names of salame, gigantino, mandarino\/mandarone and pancetta\/pancettone.<\/p>

If the Provolone Valpadana form is smaller, the minimum maturation will be ninety days; forms over 30 kg, even with the PVS (Provolone Valpadana Stagionato) marking, can be matured for over 8 months.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The pairings<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The aged Provolone Valpadana is a product excellent to consume pure<\/b>, accompanied by honeys and jams that can enhance some of its aspects, so as to fully enjoy all its qualities. aromatic facets.<\/b><\/p>

To be paired with a glass of full-bodied red wine<\/b> such as Brunello di Montalcino, Amarone, Barolo or an Italian sparkling wine like Franciacorta.<\/p>

One suggestion is to try it grated<\/b>, aged for over 12-15 months on pasta to add a touch of extra flavour to your daily recipes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The maturing process<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Maturing is a slow process of biochemical transformations which is in turn the result of glycolytic, proteolytic and lipolytic maturation processes.<\/p>

These help give this cheese a spicy flavour. the attributes that so distinguish this particular type of cheese<\/strong>: appearance, flavour, smell and nutritional properties.<\/strong><\/p>

Depending on the maturation, whether it is more or less long, Provolone Valpadana appears straw yellow in colour until reaching more marked reflections.<\/p>

It has a solid paste characterized by light cracks, the puff pastry, and\/or a solitary eye. To the touch, it is medium hard and slightly oily. The olfactory descriptors are complex, also including the component of the rennet paste used.<\/p>

On the palate it presents basic flavours in balance, bringing out a strong spicy trigeminal sensation<\/strong>, sometimes accompanied by a modest astringent sensation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Piccante stagionato\u200b Provolone Valpadana D.O.P stagionato: un formaggio piccante che trionfa in bocca con un persistente aroma Il Provolone Valpadana D.O.P si distingue dagli altri formaggi a pasta filata perch\u00e9 pu\u00f2 essere sottoposto alla stagionatura lunga, che pu\u00f2 arrivare anche oltre l\u2019anno, senza asciugarsi e seccarsi. Questo lo rende ottimo per essere gustato in purezza […]<\/p>\n","protected":false},"author":1,"featured_media":42689,"parent":33182,"menu_order":16,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42609","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nProvolone Valpadana D.O.P: formaggio piccante stagionato<\/title>\n<meta name=\"description\" content=\"Scopri le caratteristiche e gli abbinamenti, le sfiziose ricette e il processo di stagionatura del gustoso formaggio Provolone Valpadana D.O.P.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.provolonevalpadana.it\/en\/provolone-valpadana-dop\/stagionato\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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