Provolone Cheese- جبنة بروفولون


A hard ripened Italian cheese that resembles mozzarella when very young, becoming sharper as it ages. Smoked varieties of Provolone cheese are also sold, and true Italian versions are either Dolce (mild) or Piccante (sharp). It is a popular choice for pastas and sandwiches.


Other names: Provolone Valpadana
Translations: Provolone siers, Provolone sūriui, Brânză Provolone, Provolone sira, Phô mai Provolone Cheese, Ser Provolone, Provolonekaas, प्रोवोलोन पनीर, Queijo Provolone, Проволоне сыра, Τυρί Provolone, جبن جبن بروفولون, 프로 볼 로네 치즈, Sýru Provolone, Provolone Keju, 普罗卧干酪奶酪, Formatge Provolone, Sir Provolone, Syra Provolone, Provolone, פרובולונה גבינה, Provolone Ost, Проволон сир, プロヴォローネ, Provolone, Provolone, Provolone, Queso Provolone, Проволоне сиру, Provolone Juusto, Provolone сирене

Physical Description

Texture is semi-hard. Provolone cheese is produced in different forms, averaging 5 kilos in weight. Provolone develops an oily, golden brown rind. As it ages, the cheese becomes richer in yellow colour, firmer in texture, and more pronounced in flavour. It has a creamy, milky taste and a smooth, semi-soft texture.

Colors: yellow, golden brown

Tasting Notes

Flavors: piquant, sweet, milky
Mouthfeel: Creamy
Food complements: Grilled meat, Meat dishes, Pasta, Sandwitches
Wine complements: Italian wines, Especially dry red wines, Chardonnay, Dolcetto d'alba, Barolo, Corvina, Bardolino, Chianti
Beverage complements: Hearty ales
Substitutes: Mozzarella

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: A smooth looking cheese without mold or blemishes. Buy Italian cheeses for the freshest versions. Italian groceries and gourmet cheese shops will probably carry the freshest and most favorable versions of the dish.
Buying: Provolone cheese found in major supermarkets are of the paler, Dulce type of cheese. It is a widely available cheese. For other varieties of cheese, try gourment stores or cheese shops.
Procuring: Most Provolone found in American supermarkets is made from cows milk and aged, but goats milk and sheep milk can also be used to make the cheese.

Preparation and Use

Slice off and discard the rind, then slice or grate according to need. Provolone is excellent for snacking on with crackers or fruit. It also melts very well, making it a great cheese for cooking - whether grated onto pasta dishes or in lasagna, or melted on top of chicken or placed in a panini.

Cleaning: No cleaning required for the cheese, just discard the rind if there is one. If the cheese has acquired an mold, cut out and used the unblemished portion.

Conserving and Storing

Once home, tightly wrap your Provolone in plastic and refrigerate. The mild, semi-soft variety will keep for about two weeks. Aged provolone can be stored four weeks or even longer.


The cheese is a traditional Italian cheese and is widely used in Italian cooking. It is also made in other countries, such as the US and Japan. For an authentic Italian version, look for the official label: Denominazione di Origine Protetta.

History: Popular in Italy for hundreds of years, particularly, the Northern Italian regions of Lombardy, Veneto, Emilia-Romagna, and the province of Trento.



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Fancypants's picture

Thank you for your VERY informative article on provolone. It's one of my favorites.

Fancypants's picture

Thank you for your VERY informative article on provolone. It's one of my favorites.