{"id":1195,"date":"2013-05-28T14:46:13","date_gmt":"2013-05-28T18:46:13","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=1195"},"modified":"2016-04-25T13:37:57","modified_gmt":"2016-04-25T17:37:57","slug":"italian-provolone-vs-us-provolone","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/italian-provolone-vs-us-provolone\/","title":{"rendered":"What&#8217;s the Difference between Italian and American Provolone?"},"content":{"rendered":"<div style=\"float: left;\"><a href=\"\/wp-content\/uploads\/2013\/11\/Qgreen_40px.png\"><img decoding=\"async\" class=\"alignnone  wp-image-1183\" style=\"border: 0px;\" src=\"\/wp-content\/uploads\/2013\/11\/Qgreen_40px.png\" alt=\"Qgreen_40px\" width=\"40\" height=\"40\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Qgreen_40px.png 40w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Qgreen_40px-32x32.png 32w\" sizes=\"(max-width: 40px) 100vw, 40px\" \/><\/a><\/div>\n<div style=\"margin-top: 8px; margin-left: 50px;\">I recently traveled in Italy, where I rediscovered provolone cheese that was sharp and flavorful&mdash;nothing like what I buy in the supermarket in the States. Are they really the same cheese? Why do they taste so different?<\/div>\n<div style=\"clear: both;\"><\/div>\n<div style=\"float: left;\"><a href=\"\/wp-content\/uploads\/2013\/11\/Agreen.png\"><img decoding=\"async\" class=\"alignnone  wp-image-1184\" style=\"border: 0px;\" src=\"\/wp-content\/uploads\/2013\/11\/Agreen.png\" alt=\"Agreen\" width=\"40\" height=\"40\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Agreen.png 40w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Agreen-32x32.png 32w\" sizes=\"(max-width: 40px) 100vw, 40px\" \/><\/a><\/div>\n<div style=\"margin-top: 12px; margin-left: 50px;\">This question is near and dear to my heart for two reasons: First, I moved to Florida from South Philly, where sharp provolone is a way of life and the sandwich shops wouldn\u2019t dream of slapping a slice of fauxvolone on your Italian pork with broccoli rabe. Second, our Mazzaro\u2019s customers come from far and wide and are always asking for the sharpest provolone. The cheese team and I are constantly tasting and evaluating provolones from different producers in all shapes, sizes, and ages. This is because the character varies from wheel to wheel (or in this case, from \u201ctorpedo\u201d). But my favorites are generally the Guffanti three-year-old and the Auricchio Stravecchio.<\/p>\n<p>The difference between sharp (\u201cpiccante\u201d) and mild (\u201cdolce\u201d) provolone is a result of both the recipe and the amount of aging time. Although both provolone types are made from whole cow\u2019s milk, piccante provolone is made with goat or lamb rennet and goat lipase, while dolce provolone is made with calf rennet and calf lipase. These are enzymes added to the milk at the beginning stages of the cheesemaking process&mdash;the rennet causes the coagulation, and the lipase is used to develop the flavor profile that the cheesemaker is after. The dolce provolone is aged only up to 4 months, while the piccante is aged 9 months to 3 years. At 18 months traditional producers such as Auricchio will refer to it as \u201cstravecchio.\u201d Also, many Italian-influenced cheese shops will hang the provolone and continue to age it \u201cin house,\u201d as we do at Mazzaro\u2019s. In fact, we are aging a colossal 12-foot, 1,100-pound torpedo right now that came to us at about 2 years old. We will be aging it for an additional year.<\/p><\/div>\n<p><small><em>Feature Photo Credit: <a href=\"http:\/\/www.shutterstock.com\/gallery-87950p1.html\" target=\"_blank\">studio_smile<\/a> | <a href=\"http:\/\/www.shutterstock.com\/\" target=\"_blank\">Shutterstock<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cheesemonger Jeffery DiMaio explains the differences between US and Italian provolone cheese and the preferences for sharp and mild provolone in different regions<\/p>\n","protected":false},"author":1,"featured_media":10756,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[],"coauthors":[87],"class_list":["post-1195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What&#039;s the Difference between Italian and American Provolone? - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Cheesemonger Jeffery DiMaio explains the differences between US and Italian provolone cheese and the preferences for sharp and mild provolone in different 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