Dolce
- Composition
- Calf rennet; lamb/kid rennet additions permitted
Provolone Valpadana
Provolone Valpadana is a semihard stretched-curd cheese whose Dolce and Piccante forms use different rennet recipes.
- Milk
- Whole cow’s milk
- Protection
- DOP
Choose the form
Piccante
- Composition
- Kid and/or lamb rennet
A natural whey starter and a stretched curd
Provolone Valpadana begins with whole cow’s milk and a natural whey starter from the previous cheesemaking. Dolce uses calf rennet, which may include lamb or kid rennet; Piccante uses kid or lamb rennet.
After natural lactic fermentation, the curd is stretched and shaped by hand or in molds. The cheeses are firmed in cold water, salted in brine and matured. The length of maturation varies with their size and type, while the choice of rennet and longer aging help distinguish the more pronounced Piccante flavor.
Where Provolone Valpadana is made
The specification defines areas in Lombardy, Veneto, Emilia-Romagna, and Trentino. Milk production and cheesemaking are tied to that area.
Lombardy
Choosing Provolone Valpadana
Use the full protected name, Provolone Valpadana DOP, when choosing this cheese.
Questions worth asking
Which milk is used?
It is made with whole cow’s milk.
Where is the protected area?
Milk production and cheesemaking take place in defined areas of Lombardy, Veneto, Emilia-Romagna and Trentino.
Is the name protected?
Yes. Provolone Valpadana is a DOP cheese.
Sources and citations (3)
- MASAFElenco delle DOP e IGP dei prodotti agricoli e alimentariProvolone Valpadana entry, DOP column, extracted lines 769-774Read source
- EUR-LexProvolone Valpadana PDO approved standard amendment and single documentSection 4.2Read source
- MASAFDisciplinare di produzione della DOP Provolone ValpadanaArticles 2-3Read source
