Aged Provolone Valpadana PDO Half Pound

Provolone Valpadana is a protected design of origin (DOP) cheese from the Po Valley in northern Italy, with roots stretching back to the Cistercian monks in the 12th–13th centuries. These monks reclaimed and canalized water between the Lambro and Adda rivers, creating fertile farmland ideal for cereal and dairy farming. This agricultural base supported a strong dairy culture, especially for pasta filata (spun curd) cheeses.

By the late 19th century, the cheese took its definitive form in the Po Valley through the blending of southern Italian “paste filata” traditions (like provola) with the region’s own dairy expertise. The unification of Italy in 1861 allowed entrepreneurs from southern Italy to settle in provinces like Piacenza, Cremona, and Brescia, bringing their cheese-making skills and spreading the culture of large, aged provolone cheeses.

The name “Provolone” first appeared in 1871, referring to a large provola capable of maturing for long periods without drying out too much, unlike smaller southern provole. The “Valpadana” designation was added in 1993 to honor the centuries-old tradition of this region’s cheese-making.

Today, Provolone Valpadana is made in many shapes and sizes from whole cow’s milk, with smooth crusts and a range of flavors from mild to robust. It is protected by DOP status since 1996, ensuring it can only be produced in the designated Po Valley regions.

In Silano, as in other Valpadana towns, the cheese is still made by local artisans using traditional methods, preserving its distinctive character and centuries-old heritage.