Provolone cheeseBy Micaela Eliot & Neda Moini

History and origins• Started in Southern Italy → first written

about by Columella• Throughout 1500’s became more popular

and shipped to other parts of Europe• Now popular in Wisconsin & Michigan• Provolone originates from italian word

“Provla” → means large• Closely related to Mozzarella, has a

sharper taste

How is it produced?• Italian style weighs 6-9 pounds, U.S. weighs 14 pounds• 45 % moisture level compared to Mozzarella’s 52%+ • After whey is drained the curd is stretched into thin,

fibrous pieces• Malleability helps creating different shapes• Most popularly hung up “salami style” • Two types of Provolone: Dolce & Picante• Dolce = made from calf rennet, sweeter taste, aged for

3 months• Picante = made from goat and lamb rennet, sharper

taste, aged for a year

MEANS OF PRODUCTION• Most important production site of Provolone:

Italy• Also Produced in the United States= Michigan

and Wisconsin• Different shapes of Provolone (depending on

region)• In US, production is more commercial based.

(Giant manufacturers)• Italy: Home of the Original Provolone. Less

Commercial Based!!

REGIONAL IMPLICATIONs• Provolone made/served different around the

world• Original Birthplace: Italy• Italy: has a long sausage shape or pear shaped• South America, Provolone is grilled for smokiness

and sweetness• US Manufacturers produce Provolone - Does not

travel across the seas. Paler and sweeter• Why Wisconsin and Michigan? 12,000 dairy farms

& 1.3 Million Cows - JUST WISCONSIN ALONE!

What’s the best way to use provolone?!

• Can be used in different ways/styles

• Depends on regions/geographic location

• Goes great in sandwiches or with Turkey or Chicken (In the United States)

• Great chefs (such as Bobby Flay or Emeril Lagasse) like using Provolone Cheese!

YUMMY RECIPES WITH PROVOLONE

•Philly Cheese Steak - Bobby Flay•Stromboli - Emeril Lagasse•Chicken Provolone•Mini Provolone Popovers•Turkey Provolone Pesto

Sandwich Melt

Philly Cheese Steak• What you need: 2 to 2 1/2 pound strip loin, Olive

oil, salt and freshly ground black pepper, soft hoagie rolls, Provolone Sauce, sauteed Mushrooms, caramelized Onions, sauteed Pepper

• Ingredients to make Provolone Sauce:1 tablespoon unsalted butter,1 tablespoon flour, 2 cups heated whole milk, 1 cup grated aged provolone cheese, 1/4 cup grated Parmigiano-Reggiano, 1 teaspoon salt, 1/4 teaspoon black pepper

• Directions for Provolone Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Rest of the recipe can be found here: http://www.foodnetwork.com/recipes/bobby-flay/philly-cheese-steak-

recipe/index.html

Stromboli• What you need: basic Pizza Dough,

1/2 pound hot Italian sausage,, 1 cup sliced yellow onions, 1/2 cup thinly sliced red bell peppers, 1/2 cup thinly sliced green bell peppers, 2 tablespoons thinly sliced seeded and stemmed jalapenos, 2 tablespoons minced garlic, 1 teaspoon Italian seasoning, 1/2 pound sliced ham, 1/4 pound thinly sliced pepperoni or salami, 1/2 cup sliced black olives, 2 cups grated provolone, 2 cups grated mozzarella, 1 large egg, 1 cup finely grated Parmesan

Rest of the recipe can be found here: http://www.foodnetwork.com/recipes/emeril-lagasse/stromboli-

recipe/index.html

Chicken provolone• What you need: 8 skinless

boneless Chicken breast halves, 4 slices Provolone cheese, 2 cans of condensed cream of chicken soup, 10 ¾ fluid ounces of white wine, ¼ cup melted butter, 16 ounce package of herb seasoned stuffing mix

Rest of the recipe can be found here:http://allrecipes.com/recipe/chicken-provolone/

Mini provolone popovers• What you need: 1 cup

whole milk, 2 large eggs, 1 cup flour, 2 tablespoons melted unsalted butter, ½ teaspoon salt, 1/8 teaspoon black pepper, 1/3 cup finely chopped Provolone, 2 tablespoons grated parmesan, 1 ½ tablespoons chopped chives

Rest of the recipe can be found here:http://www.epicurious.com/recipes/food/views/Mini-Provolone-

Popovers-354996

TURKEY PROVOLONE PESTO SANDWICH MELT

• What you need: 5 square sandwich rolls ( Torta or Cabaccia rolls), ½ Cup Pesto, 1/3 Cup Mayonnaise, 1 Pound sliced Turkey Breast, 1 large tomato, ½ red onion, 5 slices Provolone Cheese Rest of the recipe can be found here:

http://jamiecooksitup.net/2012/07/costco-turkey-provolone-pesto-sandwich-melt/

Finally…

bibliography• http

://www.yourguidetoitaly.com/pecorino-ricotta-robiola-taleggio.html

• http://www.ifood.tv/network/provolone

• http://www.cheesemaking.com/Provolone.html