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Provolone, Provola, Provole, Pancette, Topolino, Pancettoni, Salami, Giganti, Mandarini,
Meloni, Ragusani
Provolone or Provola is an South Italian cheese that
reminds of
Caciocavallo
in its consistency. It is a
hard cheese
of the
pasta filata cheese
type. It is sold in several shapes and sizes and each shape has its own
name. Pancette is a cylindrical variety - Giganti, Pancettoni
and Topolino are smaller varieties - Mandarini, Meloni and
Provole are ball-shaped - Ragusani is formed like a cube.
Provolone is mostly round, oval or pear shaped and has a string or knob for hanging.
A thin, smooth, yellow wax covers its surface. The firm and slightly elastic
interior is white to light yellow and has very few curd holes.
Provolone is available in two varieties that differ in taste.
A mild tipo dolce that is a
calf rennet cheese
and a sharp tipo piccante for which goat's rennet is used.
Provolone ripens in 2 to 6 months and has a fat content of 45 percent
fat in dry matter.
See also:
albumin cheese,
blue cheese,
pasta filata cheese,
dessert cheese,
extra-hard cheese,
fat in dry matter,
fat levels,
pulled curd cheese,
fresh cheese,
yellow mould cheese,
yellow smear,
semi-hard cheese,
hard cheese,
cheese varieties,
cheese rind,
rennet,
rennet cheese,
storage cellar,
whey cheese,
grating cheese,
raw milk cheese,
red mould cheese,
red smear,
sour milk cheese,
cheese suitable for slicing,
sweet milk cheese,
soft cheese
and
blue-white cheese.
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