2 History and originsStarted in Southern Italy → first written about by ColumellaThroughout 1500’s became more popular and shipped to other parts of EuropeNow popular in Wisconsin & MichiganProvolone originates from italian word “Provla” → means largeClosely related to Mozzarella, has a sharper taste
3 How is it produced?Italian style weighs 6-9 pounds, U.S. weighs 14 pounds45 % moisture level compared to Mozzarella’s 52%+After whey is drained the curd is stretched into thin, fibrous piecesMalleability helps creating different shapesMost popularly hung up “salami style”Two types of Provolone: Dolce & PicanteDolce = made from calf rennet, sweeter taste, aged for 3 monthsPicante = made from goat and lamb rennet, sharper taste, aged for a year
4 MEANS OF PRODUCTION Most important production site of Provolone: Italy Also Produced in the United States= Michigan and WisconsinDifferent shapes of Provolone (depending on region)In US, production is more commercial based. (Giant manufacturers)Italy: Home of the Original Provolone. Less Commercial Based!!
5 REGIONAL IMPLICATIONs Provolone made/served different around the worldOriginal Birthplace: ItalyItaly: has a long sausage shape or pear shapedSouth America, Provolone is grilled for smokiness and sweetnessUS Manufacturers produce Provolone - Does not travel across the seas. Paler and sweeterWhy Wisconsin and Michigan? 12,000 dairy farms & 1.3 Million Cows - JUST WISCONSIN ALONE!
6 What’s the best way to use provolone?! Can be used in different ways/stylesDepends on regions/geographic locationGoes 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!
8 Rest of the recipe can be found here: Philly Cheese SteakWhat 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 PepperIngredients 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 pepperDirections 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:
9 Rest of the recipe can be found here: StromboliWhat 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 ParmesanRest of the recipe can be found here:
10 Rest of the recipe can be found here: Chicken provoloneWhat 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 mixRest of the recipe can be found here:
11 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 chivesRest of the recipe can be found here:
12 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 CheeseRest of the recipe can be found here: