Healthy Food Database
Provolone
Provolone is a hard Italian cheese made in the North of Italy. It comes in many different forms. The cheese is creamy white or straw-coloured (based on time spent aging), slightly flaky, and hole-less. It is covered with a golden-yellow thin layer of wax. There are two types of provolone: Provolone Dolce is made using calves' rennet, and is aged at the most for 3 months. It has a mild, delicate, creamy taste. Provolone Piccante is sharp; it's made using goat or lamb's rennet, and is aged for up to a year.
Category: Cheese
In Season:
all year
To Buy:
Provolone Dolce is best bought as a table cheese, while the picante is good for cooking.
Buy from good delis.
To Store:
Wrapped tightly plastic provolone will keep for several months stored in the refrigerator.
Tips & Tricks:
Cooking Tips:
Peel wafer thin strips of provelone with a potato peeler and add to a salads dressed in olive oil and some sea salt. Combine the sharp flavour of provolone piccante with fresh pear.
Nutrition per Per serve:
Monosaturated Fat , g:
2.4
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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