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.

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Nutrition per Per serve:

Weight (grams):

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

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* 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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