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Bufala (Buffalo) Provolone

Bufala (Buffalo) Provolone

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Buffalo Provolone is among the most vital Italian cheese staples made from Buffalo milk. Its origins lie in Southern Italy, and the cheese is produced mostly in the Po Valley region, particularly Lombardy and Veneto. The name is derived from the Neapolitan words prova or provola, which mean globe-shaped. Provolone cheese is classified into two forms: provolone dolce (sweet) and provolone piccante (piquant). Provolone piccante is aged for a longer period of time and has a stronger taste.

 It is a full-fat milk cheese with a firm and grainy texture. Provolone, along with mozzarella, is a type of cheese referred to as pasta filata, an Italian term meaning “spun paste,” where the cheese is made of a stretched-curd or pulled-curd cheese. Provolone piccante is aged for more than four months—most often between six and 12—and is very flavorful. It is a good source of calcium and protein, but it is also high in sodium.

Provolone is mostly used as a sandwich cheese and table cheese, meaning it is eaten uncooked at the table instead of being incorporated into recipes. However, its flavor does intensify when the cheese is melted and thus is good grated over pizzas and pastas.

Provolone pairs well with red grapes, pears, figs, tomatoes, roasted red peppers, olives, and hearty bread drizzled with olive oil.


**using raw, unpasteurised local buffalo milk**

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