The cutting changes according to the form: the cylindrical-shaped Provolone Valpadana has to be cut into slices 1 cm - one and a half centimetre thick. The rounded-slice, put on a wooden trencher (possibly made out of olive tree) has to be cut once again into slices: their numbers depends on the diameter, on average they can be twelve. But in the case of mandarin- shaped Provolone Valpadana you have to cut a segment from the form (you can follow the groove where the rope passes).
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This segment put on the wooden trencher has to be cut into many triangles. For the cutting operations it is better to use a big knife, a not serrated one. Then, serve it on a wooden plate and, what is important, serve it at room temperature, not at fridge temperature. |
