2History 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
3How 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
4MEANS 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!!
5REGIONAL 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!
6What’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!
7YUMMY RECIPES WITH PROVOLONE Philly Cheese Steak - Bobby FlayStromboli - Emeril LagasseChicken ProvoloneMini Provolone PopoversTurkey Provolone Pesto Sandwich Melt
8Rest 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:
9Rest 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:
10Rest 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:
11Mini 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:
12TURKEY 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: