Provolone Valpadana cheese
Description: Provolone Valpadana is a DOP cheese made from whole cows' milk, with spun curds, of variable ripeness with the following shapes, sausage, melon, truncated conical and pear-shaped, even topped with a small spherical head (bottle-shaped).
Geographical area: The entire territory of the provinces of Cremona, Brescia, Verona, Vicenza, Rovigo, Padua, Piacenza and neighbouring communes of the provinces of Bergamo, Mantua, Milan and the autonomous province of Trento forming a single geographical area.
Background: For approximately the past century, because of the serious lack of raw material (cows milk) production has been fragmentary and has moved to areas better known for dairy farming (the area around Valpadana and neighbouring areas). As a consequence, it was found to be essential to have workers who were skilled in the traditional production techniques, which used to be found mainly in the southern areas. Then traditional production methods typical of Valdapana came to be established. As a result of these traditional practices, the name was originally recognised by the D.P.R. of 30,10,1955, No. 1269, which was followed by the D.P.CM, of 9.4.1993 introducing new production and product-naming regulations.
Production method: The curds, obtained by adding calf's, kid's or lamb's rennet singly or together to the milk, are spun and then modelled into the traditional shapes and then salted and ripened for a variable period depending on the weight of the particular shape of cheese.
Link: The natural factors are connected with the climatic conditions which favour both the variety and abundance of fodder crops and the maturation of the product in suitable conditions. As for the human factors, the cheese has for a long time been consumed in the Valpadana area of production, also retaining important consumer markets in the centre and south of Italy, which are historically heavy consumers of the product. Furthermore, the production technique has adhered to the established traditional practices.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Provolone Valpadana cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Provolone Valpadana cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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