Editing Provolone (section)

{{Short description|Italian cheese}}
{{Infobox cheese
| name = Provolone
| image = Provolone watermelon shape.jpg
| image_size = 
| caption = ''Provolone piccante'' ({{literally|spicy provolone}})
| othernames = 
| country = [[Italy]]
| region = 
| town = 
| source = [[Cattle|Cow]]
| pasteurised = Depends on cow variety
| texture = [[Types of cheese#Semi-hard cheese|Semi-hard]]
| fat = 
| protein = 
| dimensions = 
| weight = 
| aging = At least 4 months
| certification = ''Provolone Valpadana'':<br />[[Protected designation of origin|PDO]]: 21 June 1996<ref name="DOOR2">{{cite web | url=http://ec.europa.eu/agriculture/quality/door/registeredName.html;jsessionid=2SL0R9JYYQN5DgDZWbcJPkzbpJLwglL8wn19qbD8x0DTFR91MJFh!582864668?denominationId=579 | title=Provolone Valpadana Denomination Information | publisher=European Commission | access-date=August 3, 2013}}</ref> <BR>''Provolone del Monaco'':<BR>PDO: 11 February 2010<ref name="DOOR1">{{cite web | url=http://ec.europa.eu/agriculture/quality/door/browse.html?open&chkDenomination=1792&fuseaction=view | title=Provolone del Monaco Denomination Information | publisher=European Commission | access-date=August 3, 2013}}</ref>
}}

'''Provolone''' ({{IPAc-en|ˌ|p|r|əʊ|v|ə|ˈ|l|əʊ|n|ei|,_|ˌ|p|r|əʊ|v|ə|ˈ|l|əʊ|n|i|,_|ˌ|p|r|əʊ|v|ə|ˈ|l|əʊ|n}},<ref>{{cite encyclopedia| encyclopedia= American Heritage Dictionary of the English Language| edition= Fifth| title= Provolone | access-date= June 3, 2019| via= thefreedictionary.com| url= https://www.thefreedictionary.com/provolone}}</ref> {{IPA|it|provoˈloːne|lang}}) is an [[Italian cuisine|Italian]] [[Types of cheese#Semi-hard cheese|semi-hard cheese]] made from [[Cattle|cow]]'s milk. It is an aged ''[[pasta filata]]'' ('stretched-curd') [[cheese]] originating in the [[Campania]] region,<ref>{{Cite web|url=http://www.agricoltura.regione.campania.it/Tipici/provolone_monaco-new.html|title=Prodotti Tipici della Campania - provolone del monaco|trans-title=Traditional products of Campania - provolone del monaco|lang=it|website=regione.campania.it|access-date=24 November 2021|archive-date=3 December 2021|archive-url=https://web.archive.org/web/20211203121838/http://www.agricoltura.regione.campania.it/tipici/provolone_monaco-new.html|url-status=dead}}</ref> near [[Mount Vesuvius|Vesuvius]], where it is still produced in [[pear]], sausage, or cone shapes {{cvt|10|to|15|cm|in|0}} long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today{{When|date=April 2024}} is northwestern Italy and, in particular, the city of [[Cremona]]. Provolone, ''provola'', and ''[[provoleta]]'' are versions of the same basic cheese. Some versions of provolone are [[Smoking (cooking)|smoked]].<ref>[https://books.google.com/books?id=3XU0zCdpu54C&pg=PT166 ''Great Chicken Dishes''<!-- Bot generated title -->]. p. 165.</ref>