Provolone Tipico and Provolone Valpadana P.D.O.

Codified through its own standard since 1938 (R.D.L 17 May 1938, n.1177), the Provolone was protected as “Provolone Tipico”, Typical Provolone, starting from the mid 50ies, as result of the national cheese legislation (Law n. 125 of 10th April 1954 and Presidential Decree D.P.R. 30th October 1955, n.1269).

Since 1993 (D.P.C.M. 9th April 1993) the designation “Provolone Tipico” declined, identifying basically a “common” cheese, and it was substituted by the designation “Provolone Valpadana”, Registered Designation of Origin cheese ("D.O.C.").

From 1996 the Provolone Valpadana has been given the Italian title "D.O.P.", PDO- Protected Designation of Origin (Reg. CE n. 1107/96 of the Committee of 12th June 1996), following the EC regulations (Reg. CEE 2081/92 of the Committee dated 14th July 1992), that defines the characteristics of the origin designation products.

The Protected Origin Designation recognizes an agriculture product or food product:

• • original of a region, of a specific place or of a European Union country;

• • whose quality depends basically or exclusively on the geographic environment, natural and human factors included;

• • whose production, processing and preparation take place in the defined geographical area (for a specific terminology, reference is made to Reg. CEE n. 2081/92 of the Committee of 14th July 1992, substituted by Reg.510/2006 of 20th March 2006).

A P.D.O. cheese is, therefore, a traditional cheese for which a specific area of origin has been identified, where all the production phases take place.

Particularly:

• • the milk comes exclusively from the cattlesheds situated in the area of origin and it is processed in dairies situated in the same area of origin;

• • the whey starter used comes from the previous processing, which clearly shows it is constantly controlled;

• • the traditional production and ripening phases are followed.