Ingredients Guide

Provolone cheese, a semi-hard Italian cheese, is a kitchen staple known for its mild to sharp flavour and melting properties. This comprehensive guide will explore the rich history of provolone, offering you practical cooking techniques, storage tips, nutritional insights, and pairing suggestions. Whether you’re a seasoned chef or a home cook, this guide will enhance your understanding and appreciation of this versatile cheese.

1. History of Provolone Cheese:

Provolone cheese originated in Southern Italy, with its roots tracing back to the 19th century. It's believed to have evolved from the caciocavallo cheese, also a stretched-curd cheese. The name “Provolone” likely comes from the Italian word prova, meaning ‘test’, as the cheesemakers would ‘test’ the cheese's stretch and texture during production. Initially, Provolone was made primarily in the regions of Campania and Basilicata, but its popularity quickly spread throughout Italy and beyond, becoming a beloved ingredient in various cuisines. The cheese gained popularity as Italian immigrants took the cheese around the world and added it to their dishes.

2. Cooking Techniques:

Provolone's melting characteristics make it ideal for various cooking methods:

• How to cook Provolone (general overview): Provolone melts beautifully, making it perfect for sandwiches, pizzas, pasta dishes, and gratins. It can also be enjoyed as a snack or part of a cheese board.
• How to prepare Provolone for cooking: For most applications, simply slice or grate the cheese. The thickness of the slice will depend on the dish. For example, thinner slices are great for melting on sandwiches, whilst thicker slices will maintain shape in a casserole.
• How to grill Provolone: Provolone can be grilled until it achieves a lovely golden brown and a slightly bubbly surface. Place slices of Provolone cheese on the grill for a few minutes each side. This will be perfect to add flavour to a sandwich, or to add to a burger.
• How to bake Provolone: Baked Provolone is a delicious treat that can be enjoyed with vegetables and crusty bread. Bake a whole wheel of Provolone in a preheated oven (180°C / Gas Mark 4) for 15-20 minutes, or until melted and bubbly.
• How to sauté Provolone: Sautéing Provolone isn't a common practice, but it's possible! You can cut the cheese into cubes and add it to a pan towards the end of cooking, and just allow it to heat through.

3. Ingredient Preparation:

• How to cut Provolone: Use a sharp knife, such as a chef’s knife, to slice or cut Provolone. To make neat slices, ensure the knife is clean and the cheese is firm.
• How to dice Provolone: Cut the cheese into slabs, then into strips, and finally into small cubes.

4. Storage:

• How to store Provolone: Store Provolone cheese in the refrigerator. Wrap the cheese tightly in plastic wrap, or place it in a resealable bag to prevent it from drying out. For a better flavour, store it separately from strong-smelling foods.
• How long does Provolone typically last under different storage conditions? Properly stored Provolone can last for 2-3 weeks in the refrigerator. Once opened, it is recommended to consume the cheese within a week or so for the best taste and texture.

5. Substitutions:

• What are good substitutes for Provolone if it's unavailable or if someone has an allergy? Good substitutes for Provolone include:
  • For Melting: Mozzarella (for a milder flavour) or Gruyère (for a slightly sharper taste).
  • For Flavour: Edam or Fontina.
  • For allergies: Alternatives made from soy or nut-based cheese are now available, although the flavour profile will vary.

6. Nutritional Information:

• Provolone nutrition facts (calories, macronutrients, vitamins, and minerals): A 28g (1oz) serving of Provolone typically contains around 100 calories, 8g of fat (5g saturated fat), 6g of protein, and 1g of carbohydrates. It is a good source of calcium and vitamin A. Note that these are approximate values and can vary slightly depending on the brand and aging of the cheese.
• What are the key health benefits (or allergies and sensitivities) of consuming Provolone? Provolone provides calcium, important for bone health. It can also contribute to your protein intake. However, Provolone contains lactose, a milk sugar, so individuals with lactose intolerance may need to consume it in moderation or choose lactose-free alternatives. Those with dairy allergies should avoid Provolone.

7. Pairing:

• What flavours and ingredients go well with Provolone in culinary applications? Provide specific examples. Provolone pairs beautifully with:
  • Meats: Salami, pepperoni, and Italian sausage.
  • Vegetables: Tomatoes, peppers, onions, and mushrooms.
  • Herbs: Basil, oregano, and garlic.
  • Fruits: Pears and apples (particularly in cheese boards).
  • Other ingredients: Crusty bread, olives, and balsamic vinegar.

Examples: * Provolone and salami sandwich * Provolone and tomato salad, drizzled with olive oil and balsamic glaze. * Provolone and mushroom pizza. * Baked provolone with peppers.

8. Cleaning and Washing:

• How to wash Provolone properly to remove dirt and contaminants. Provolone is a processed cheese, and it doesn't typically require washing before use. Any surface contaminants are usually removed during processing. However, ensure the exterior of the cheese is clean before slicing or handling it.

9. Ripeness:

• How to tell if Provolone is ripe. Provolone is usually ready to eat when purchased. The ageing process contributes to its flavour development. The longer it ages, the sharper the flavour. The cheese should be firm to the touch. It shouldn't be soft.
• When is Provolone in season? Provolone is available all year round, due to its manufacturing process and preservation methods.

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