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Provola / Provole / Provolone
A cows"-milk cheese originating in Southern Italy (originally made with buffalo milk - but this is now rare), but now made in the Po Valley.
There are two main types Dolce - coagulated with calves" rennet; and Piccante - using kids" rennet. The former is sold young and lacks much character, but the latter is left to mature for anything up to two years, and can be delicious. Cheese of this type is sold under various names including Ercolini, Giganti, Gigantoli, Pancette, Pancettoni, Salami, Silanetti, Sorrentini.
The best cheeses still come from Campania and Puglia - some are sold smoked, and traditionally used for stuffing panzarotti in Apulia. Burrini are sometimes sold under this name. See 'Burrini'; 'Panzarotti'
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