Smoked provola cheese: the most popular cheese

Smoked provola cheese over the years has become one of the most popular cheeses, both because of its delicate flavor and versatility for creating super delicious dishes.

Smoked provola: the unmistakable cheese

Smoked provola is a fresh stringy cheese, it is one of the traditional Campati products and is valued for its flavor and use in cooking.

From a semi-hard paste, smoked provola has a brown color, defined by the smoking process, and a spherical shape that is obtained by processing raw cow or buffalo milk.

The taste is mild and sweet, thanks to the intensity of its flavor it has become one of the most popular cheeses.

Smoked provola is produced using milk combined with calf rennet; after whey extraction, the paste is spun and formed. The process ends with smoking; the cheese is subjected to the smoke of wet straw burning in an enclosed environment, hence the distinctly dark color. Finally, it is stored at room temperature for 2-3 days.

Campanian origins of provola

Provola has Campanian origins, in fact it is produced in the Volturno Valley, Sorrento Peninsula, Vallo di Diano, Sannio, Matese and Irpinia; there are traces of its presence as early as the 18th century, in Neapolitan nativity scenes.

Its history is linked to the very term “provola” in that initially a proving is carried out, followed by proving, ending with the curd paste taken out to monitor the spinning point.

Smoked provolone cheese in cooking

Provolone cheese is savored in many ways: appreciated even in its natural state, it often becomes a special ingredient for good and innovative dishes.

The famous cheese is cooked in a pan, used with sauce, combined with pasta and potatoes. It is also great for topping pizza, enriching stuffed zucchini, and creating provolone medallions.

Thanks to its strong flavor and firm texture, smoked provolone guarantees each dish will taste different, but always enjoyable.