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Provolone Valpadana DOP

      Provolone Valpadana PDO

Provolone Valpadana PDO is a stringy semi-hard cheese produced in the typologies Dolce (sweet) and Piccante (piquant), with whole cow’s milk obtained exclusively from the terroir of origin.

The production area of Provolone Valpadana PDO is within the territory of the provinces of Cremona, Brescia, and in a few municipalities in the provinces of Bergamo, Mantua and Lodi in the Lombardy region; Verona, Vicenza, Padua and Rovigo in the Veneto region; several municipalities in the autonomous Province of Trento in the Trentino Alto Adige region; Piacenza in the Emilia-Romagna region.

The origins of Provolone Valpadana PDO date back to the time of the Unification of Italy, when the dairy culture of stringy cheeses, which originated in Southern Italy, spread throughout the Padana Valley. The name Provolone was first officially used in the Vocabolario di agricoltura by Canevazzi-Mancini in 1871, in which it was defined as a large-sized provola (typical fresh stringy cheese from Southern Italy)


Provolone Valpadana PDO can be cylindrical or have the shape of a salami, melon or pear, and at times it can have a spherical “head”. The rind is thin and smooth and the colour varies from pale yellow to golden or brown. The cheese is compact, with the possible presence of eyes, and straw yellow in colour. The sweet cheese has a delicate flavour, which is more pronounced in the piquant typology.


Provolone Valpadana PDO should be kept in a cool place or in the least cold compartment of the fridge, at a temperature of 4°C. Provolone Valpadana PDO is an optimum table cheese, but it can also be used as an ingredient in many different dishes. The Sweet cheese is ideal when diced and added to salads or appetizers. It pairs extremely well with pears, nuts and bread, or on its own dressed with salt, pepper, extra virgin olive oil and aromatic herbs. The Piquant cheese can be accompanied by curls of fresh butter; it appears in many recipes, from savoury flans and soufflés, to meat or fish-based dishes.


PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996

DO (Denominazione di origine)(It). Year of registration 1993

Organic production




Dietary product




   341.2 - 403.6 kcal per 100 gr.


   25.9 - 28.9 gr. per 100 gr.


   26 - 32 gr. per 100 gr.


   2 gr. per 100 gr.


   66 - 102 mg. per 100 gr.


   36.8 - 42.7 gr. per 100 gr.


   6.44 gr. per 100 gr.


(Ca) Calcium

  530 - 790 mg. ( 25% )*

(K) Potassium

  515 mg. ( + 485% )*

(Mg) Magnesium

  30 mg. ( 14% )*

(Na) Sodium

  590 - 941 mg. ( 5% )*

(P) Phosphorus

  385 - 575 mg. ( 4% )*

Dietary element

(Fe) Iron

  0.5 - 1 mg. ( 25% )*


(B1) Thiamine.

  20 mcg. ( 50% )*

(B2) Riboflavin.

  0.3 - 0.8 mg. ( + 83% )*

(B3) Niacin.

   0.1 - 0.6 mg. per 100 gr.

*(the difference from the average value)


21,3 -  Individual visits per month (average)
1165 -  All individual visits
28 08 2016 -  Date of publication of this article
13 01 2017 -  Date of last edit

Provolone Valpadana PDO. Foto № 1
Provolone Valpadana PDO. Foto  № 2
Provolone Valpadana PDO. Foto  № 4
Provolone Valpadana PDO. Foto  № 5

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