Provolone is a typical cheese from Valpadana, produced mainly in the provinces of Cremona, Brescia, Piacenza and Padua, which are also joined by eleven other provinces in Emilia-Romagna, Lombardy, Vento and also Trentino. The peculiarity of this cheese is that it is prepared starting from the classic stretched curd typically originating from the southern dairy tradition: although provolone is more famous in its spicy variant, it is also available in the sweet variant. From a yield point of view, provolone is characterized by a percentage of the product obtained which amounts to approximately 10 percent of the milk used.