provolone

Provolone is a semi-hard Italian cheese made from cow's milk. It has a pale ivory interior and a smooth, elastic texture with a mild, slightly tangy flavor. It is typically produced in pear-shaped wheels and sold in blocks or in pre-sliced form for convenience.

Origin and designation: Provolone originated in southern Italy and is now produced nationwide in Italy and exported widely. The best-known international form is Provolone Valpadana, which carries a Protected Designation of Origin (DOP) in the European Union. Production methods vary, with both pasteurized and raw-milk versions found, and aging conditions that influence texture and flavor.

Varieties and aging: Provolone is commonly divided into dolce (mild) and piccante (aged, sharp). Dolce is produced for early consumption after a short aging period (roughly 2–3 months) and has a creamy, mild taste. Piccante is aged longer (often 4–12 months or more), yielding a firmer texture and a more pronounced, tangier flavor. Some regions also produce smoked versions.

Uses: Provolone melts readily and is widely used on sandwiches, in pasta dishes, and on pizzas. In Italian-American cuisine, it is a common topping for hero sandwiches and Philly cheesesteaks, and it also appears in antipasti platters.

Nutrition and storage: A typical 1-ounce (28-gram) serving provides around 90–110 calories, with fat and protein varying by age and milk type. Refrigerate provolone in its original packaging; once opened, wrap and use within a week or two for best flavor.