A tale of two words: how provola and alone shaped a culinary icon
What To Know
- Both regions have a rich history of cheesemaking, and it is unclear which one can claim the true birthplace of provolone.
- One notable example is caciocavallo, a type of provolone that is tied with a rope and hung to age.
- Provolone Valpadana, on the other hand, is a specific type of provolone produced in the Po Valley region of northern Italy.
Provolone cheese, with its distinctive pear-shaped form and tangy flavor, has been a culinary staple in Italian cuisine for centuries. But how did this beloved cheese acquire its intriguing name? Embark on a journey of linguistic exploration as we delve into the fascinating origins of provolone cheese.
The “Pro” in Provolone: A Noble Lineage
The word “provolone” is believed to stem from the Italian term “prova,” meaning “test” or “proof.” In the past, cheesemakers would test the curd’s consistency by pressing it with their thumbs. If the curd held its shape and formed a “ball” (known as a “prova”), it was deemed ready for aging.
“Lone” or “Oval”: A Shapely Debate
The suffix “-one” is often associated with the Italian word “lone,” meaning “large.” However, some scholars suggest that it may derive from the Latin word “ovum,” meaning “egg.” This theory aligns with the cheese’s characteristic oval shape.
A Tale of Two Regions: Campania and Basilicata
Provolone cheese has a long-standing association with two regions in southern Italy: Campania and Basilicata. Both regions have a rich history of cheesemaking, and it is unclear which one can claim the true birthplace of provolone.
The Role of Water Buffalo Milk
Traditionally, provolone cheese was made from the milk of water buffaloes. This gave the cheese its distinctively tangy and slightly bitter flavor. Over time, cow’s milk became more widely used, but the original buffalo milk provolone remains a highly sought-after delicacy.
The Art of Aging: Time and Temperature
Provolone cheese undergoes a lengthy aging process that can last for several months or even years. During this time, the cheese is hung in a cool, humid environment, where it develops its characteristic firm texture and nutty flavor.
Variations and Distinctions: From Caciocavallo to Provolone Valpadana
Over the centuries, provolone cheese has evolved into a variety of regional variations. One notable example is caciocavallo, a type of provolone that is tied with a rope and hung to age. Provolone Valpadana, on the other hand, is a specific type of provolone produced in the Po Valley region of northern Italy.
A Culinary Icon: Provolone’s Versatility
Provolone cheese has become an indispensable ingredient in Italian cuisine. It is used in a wide range of dishes, from antipasti platters to pasta sauces and pizzas. Its versatility and distinct flavor make it a beloved cheese among food enthusiasts worldwide.
What People Want to Know
Q: What is the difference between provolone and mozzarella cheese?
A: While both provolone and mozzarella are Italian cheeses, they have distinct characteristics. Provolone is typically harder and has a tangier flavor than mozzarella. Additionally, provolone undergoes a longer aging process.
Q: How long can provolone cheese be aged?
A: Provolone cheese can be aged for varying lengths of time, depending on the desired flavor and texture. Some varieties are aged for a few months, while others can be aged for several years.
Q: Is provolone cheese made from cow’s milk or buffalo milk?
A: Traditionally, provolone cheese was made from water buffalo milk. However, today, it is more commonly made from cow’s milk. Buffalo milk provolone is considered a delicacy and has a more pronounced flavor.
