Provolone Valpadana is pasta filata (stretched curd) cheese, a type that was originally produced in southern Italy, now this one is produced in the north. Using pasteurized cow milk, the cheese is then aged several months to develop its characteristic tang. Think of a well-aged mozzarella. The texture is firm, the aroma is relatively mild, considering its sharp flavor. Provolone Valpadana received its name-protected DOP status in 1996, a good thing since this style of cheese has become quite rare in the southern region of its roots.
