Sweet Provolone Valpadana is produced in Lombardy, Veneto, Emilia Romagna and Trentino Alto Adige, using cow's milk as raw material. The manufacturing process includes the spinning and maturing stages. In the case of Provolone Valpadana dolce, maturing has a minimum duration of 10 days, but can be extended up to 60 to 90 days. It is important to note that this maturation is shorter than for the piquant variant, which requires more than 12 months of maturation.

Sweet Provolone Valpadana DOP is extremely versatile and can be used in various culinary preparations, either as a base or as an ingredient to enrich dishes. The possibilities for pairings are endless, and there are many recipes to experiment with to best appreciate this cheese.