Chef at 17:01, 14 August 2014

2014-08-14T17:01:10Z

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{{#seo:
|title=Provolone Valpadana cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#provolonevalpadanacheese #cheese #curds #cowsmilk #salted #cheeses #lombardiacheeses #dop #calf #melon #sausage
|hashtagrev=12032020
|description= : Provolone Valpadana is a DOP cheese made from whole cows' milk, with spuncurds, of variable ripeness with the following shapes,sausage
}}


[[Image:Provolone Valpadana cheese.jpg|thumb|300px|right|Provolone Valpadana cheese]]
'''Description''': [[Provolone]] Valpadana is a [[DOP]] [[Cheese|cheese]] made from whole [[Cows' milk|cows' milk]], with spun
[[Curds|curds]], of variable ripeness with the following shapes,
[[Sausage|sausage]], [[Melon|melon]], truncated conical and [[Pear|pear]]-shaped, even
topped with a small spherical head (bottle-shaped).

'''Geographical area''': The entire territory of the provinces
of Cremona, Brescia, Verona, Vicenza, Rovigo, Padua,
Piacenza and neighbouring communes of the provinces of
Bergamo, Mantua, Milan and the autonomous province of
Trento forming a single geographical area.

'''Background''': For approximately the past century, because of
the serious lack of raw material ([[Cows milk|cows milk]]) production
has been fragmentary and has moved to areas better known
for [[Dairy|dairy]] farming (the area around Valpadana and
neighbouring areas). As a consequence, it was found to be
essential to have workers who were skilled in the
traditional production techniques, which used to be found
mainly in the southern areas. Then traditional production
methods typical of Valdapana came to be established. As a
result of these traditional practices, the name was
originally recognised by the D.P.R. of 30,10,1955, No.
1269, which was followed by the D.P.CM, of 9.4.1993
introducing new production and product-naming regulations.

'''Production method''': The [[Curds|curds]], obtained by adding [[Calf|calf]]'s,
kid's or [[Lamb|lamb]]'s [[Rennet|rennet]] singly or together to the [[Milk|milk]], are
spun and then modelled into the traditional shapes and then
[[Salted|salted]] and ripened for a variable period depending on the
weight of the particular shape of [[Cheese|cheese]].

'''Link''': The natural factors are connected with the climatic
conditions which favour both the variety and abundance of
fodder crops and the maturation of the product in suitable
conditions. As for the human factors, the [[Cheese|cheese]] has for a long time
been consumed in the Valpadana area of production, also
retaining important consumer markets in the centre and
south of [[Italy]], which are historically heavy consumers of
the product. Furthermore, the production technique has
adhered to the established traditional practices.

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Emilia-Romagna cheeses]]
[[Category:Lombardia cheeses]]
[[Category:Trentino-Alto Adige cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/provolonevalpadanacheese|#provolonevalpadanacheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/curds|#curds]] [[Special:Search/cowsmilk|#cowsmilk]] [[Special:Search/salted|#salted]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/lombardiacheeses|#lombardiacheeses]] [[Special:Search/dop|#dop]] [[Special:Search/calf|#calf]] [[Special:Search/melon|#melon]] [[Special:Search/sausage|#sausage]]
</code>

Provolone Valpadana cheese - Revision history

Chef at 17:01, 14 August 2014