The Consortium has the task to protect and promote on the different steps process of producing the Provolone Valpadana cheese.
As organisation it gives scientific and tecnical support to improve the production tecnologies, both from an health and organoleptic point of view.
The Consortium, established in 1975, is based in Cremona, located exactly in the center of the area where the Provolone Valpadana is produced:
Consorzio Tutela Provolone Valpadana
Piazza Marconi, 3 – 26100 Cremona
The shapes
Provolone Val Padana can have different shapes:
- Salami
- Melon-pear
- Truncated cone
- Flask
Flavours of Provolone VAl Padana
The type of rennet can produce a Sweet Provolone Valpadana or spicy cheese, which may later be declined in smoked or spicy seasoned.
