Provolone Piccante was the traditional cheese of Southern Italy, the name comes from the Neapolitan words provola meaning with a globe shaped. Provolone Piccante is a pasta filata cheese made with cows’ milk and with spun paste technique. Pasta filata cheese-making begins in the normal way, the milk is warmed and curdled and allowed to rest for an hour. Then the curds are cut into small pieces and leave to rest for hours while the whey is drained off. Then the curds are steeped in some hot whey for a few hours, and when the curds begin to float, the curd is mixed and kneaded eliminating most of water, until the desired soft, elastic, stringy texture avoiding formation of air bubbles or liquid in the paste. Then the curd is cut, shaped into individual cheeses, and immersed in a salt bath. After being washed with cold water, are suspended from the rope and slowly cured in the aging chamber for months. To obtain the Provolone Piccante, pinquant, theese cheeses need to be aged for 30 months.
The authentic aged Italian Provolone is a cheese, full-bodied and buttery with very good flavorful, the king of an antipasto plate. Best served with Italian olives, slices of Prosciutto di Parma, and red wine.