PROVOLONE Meaning and
Definition
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Provolone is a type of pasta filata cheese that originates from Italy. It is an Italian cheese made from cow's milk, specifically from the Lombardy and Veneto regions. The name "provolone" is derived from the Italian word "provola," which means "round shape."
Provolone is a semi-hard cheese with a firm texture and a pale yellow color. It is usually produced in various shapes, including large pear, sausage, and cone-like forms. The cheese has a smooth and slightly elastic consistency, making it easy to slice or grate. The aging process of provolone can vary its flavor from mild and buttery when it is young, to sharp and pungent when it is aged.
The taste of provolone can also vary depending on the production methods and duration of aging. Younger provolone tends to have a milder, sweet flavor, while older provolone has a more pronounced and complex taste. It possesses a pleasant, nutty aroma, and its flavor becomes more intense with age.
Provolone is a versatile cheese that can be used in many culinary applications. It is commonly sliced and eaten on its own, added to sandwiches, or melted into dishes like pizzas, pastas, and casseroles. Its creamy and slightly tangy flavor makes it a popular choice for cheese boards and charcuterie platters.
Overall, provolone is a traditional Italian cheese known for its distinctive flavor, versatility, and ability to improve the taste of various dishes.
Top Common Misspellings for PROVOLONE *
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Other Common Misspellings for PROVOLONE
Etymology of PROVOLONE
The word "Provolone" has an Italian origin. It comes from the southern Italian region of Apulia, where the cheese was first produced. The term "Provolone" is derived from the Italian word "provolone", which means "large provola". Provola is a type of Italian cheese, and by adding the augmentative suffix "-one", which means "big" or "large", it describes a larger version of the cheese. Over time, "provolone" specifically came to refer to the aged version of provola cheese that is now widely known as Provolone.
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