Provolone
Provolone Valpadana DOP · Provolone del Monaco DOP · provolone piccante
Provolone: what every chef needs to know
On the line, you will often reach for Provolone — a DOP-protected Italian semi-hard cheese from the Po Valley (Lombardy,Veneto, Emilia-Romagna). The cheese is a stretched-curd (pasta filata) variety, like mozzarella, but harder and aged. During production, the curd is kneaded and stretched in water at 80–90°C (176–194°F), then formed (pear, sausage, cylinder) and hung on strings for ageing. Two variants: Dolce (2–3 months, mild-creamy, white) and Piccante (3–12+ months, sharp, yellow). A smoked version also exists: Provolone affumicato. Piccante can be used as an alternative to Parmesan as a grating cheese. Given its pasta filata structure, Provolone has a high melting point and melts slowly and more uniformly than brie or camembert, making it excellent for grilled cheese applications without completely running.
Provolone: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Provolone: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Provolone: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Dolce for creamy smelting; piccante for scherpe topping. pasta-filata melt trager then soft cheese
Piccante goed for grill through hoog smeltpunt; zet not too long of vloeit toch. Salamander works also
Dolce into thin slices; piccante thinly cut of grate. serve at cream temperature for best flavour
as Parmigiano-alternatief over pasta of risotto; sharper then Parmigiano, less nutty
Provolone: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Provolone: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as an aged cheese.
Provolone: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Provolone: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Provolone
What is the difference between Provolone Dolce and Piccante?
Dolce ages 2–3 months: mild, creamy, white in colour, suitable as a slicing cheese. Piccante ages 3–12+ months: sharp, nutty, yellow-orange, suitable for grating. Piccante contains less lactose due to longer ageing.
Why does Provolone melt differently from brie?
Provolone is a pasta filata cheese (stretched curd). Due to its oriented protein structure, Provolone melts more slowly and uniformly than soft cheeses. This makes it excellent for pizza and grilled cheese: it doesn't run immediately.
Is Provolone lactose-free?
Not officially. Piccante (long-aged) contains less than 0.1 g lactose per 100 g due to enzymatic breakdown, comparable to Parmigiano. Dolce has more lactose. People with lactose intolerance can generally tolerate piccante, but individual response varies.
At what temperature should you store Provolone?
Store Provolone at 4-8°C (dolce) / 10-12°C (piccante), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Provolone professionally?
The primary professional technique for Provolone is melt on pizza at 230°C for 12-15 min. Always verify core temperature with a calibrated probe thermometer.
Does Provolone contain allergens?
Provolone contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
