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Valpadana Provolone has many ties with the family of southern “stringy” pasta cheeses. This cheese has very ancient origins beginning around sixteenth century. As early as the beginning of the Renaissance, several types of cheeses were spreading throughout the Padana region, which were known with the name of prove, provole or provature. The term Provolone appeared only at the end of the nineteenth century. In fact, it was only after the transfer of part of the sourthern cheese production to the Padana area around the second half of the nineteenth century, that the processing of large “stringy” pasta cheeses began. This became possible thanks to the greater abundance of milk in Veneto and Lombardy. So the production of Provolone cheese began in Veneto and Lombardy.