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:

Weight (grams):
30
Carbohydrates, g:
0.0
Fat (g):
8.5
Monosaturated Fat , g:
2.4
Calcium:
Phosphorus:
Amines:
Very High
Glutamates:
n/a
Energy (kJ):
456
Protein (g):
8.3
Saturated Fat, g :
5.5
Vitamin A:
Zinc:
Sodium:
Salicylates:
Safe/negligible amount

Benefits the Following Health Conditions:*

Eye Problems
Osteoporosis
Find recipes with Provolone

* 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.

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