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Production originated with the migration of people from the South to the Po Valley around the 19th century. In 1861, when the peasants moved north, a real agricultural revolution began, which favored, in many regions, breeding and cheese production. This explains the vast territory in which Provolone Valpadana is produced today.
Produced in a few regions that include the Po Valley: Lombardy, Veneto, Emilia Romagna and part of the province of Trento. Made from cow's milk, it comes in two types, Dolce and Piccante. It requires a minimum maturation of 30 days and a long aging period that, for the Piccante version, can reach 16 months. The latter has a high aromatic intensity and may have smokiness. The cheeses have a hard, glossy, thin rind, straw-colored or brown, depending on maturity. The external appearance may be modified by approved cappatura. The paste is firm, semi-hard, ivory or pale straw color.
