1. By Micaela Eliot & Neda Moini
Provolone cheese
By Micaela Eliot & Neda Moini

2. 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

3. 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

4. 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!!

5. 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!

6. 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!

7. YUMMY RECIPES WITH PROVOLONE
Philly Cheese Steak - Bobby Flay
Stromboli - Emeril Lagasse
Chicken Provolone
Mini Provolone Popovers
Turkey Provolone Pesto Sandwich Melt

8. Rest of the recipe can be found here:
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:

9. Rest of the recipe can be found here:
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:

10. Rest of the recipe can be found here:
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:

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 chives
Rest 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 Cheese
Rest of the recipe can be found here:

13. Finally…

14. bibliography
robiola-taleggio.html