Provolone Valpadana DOP
Provolone Valpadana
A pasta-filata cow's-milk cheese of the Po valley, made in both a mild and a piquant version and hung in ropes to age. It is one of the few Italian cheeses whose zone is written comune by comune across four regions rather than as a province or a valley.
Designation
- Certification
- DOP
- Category
- Cheeses
- Registered
- 1996 (Reg. CE n. 1107 del 12.06.96)
Where it is made
The whole provinces of Cremona and Brescia, plus named comuni of Bergamo, Mantova, Lodi, Piacenza, Verona, Vicenza, Rovigo, Padova and Trento.
How it is made
Made from whole raw cow's milk held at the farm at no more than 12 °C and collected within sixty hours of the first milking, at its natural fermentation acidity. The milk may be thermised or pasteurised, and must show an initial microbial load below 10^5 cfu/ml at the farm.