Producers use more and different cultures to make Provolone than for Mozzarella. These additional cultures result in fuller flavors and allow Provolone to age well. In earlier times, Italian cheesemakers heated curing rooms with wood fires, which imparted a slightly smoky flavor to the cheese. Today, Wisconsin cheesemakers produce smoked and unsmoked Provolone.
Flavor changes from slightly piquant when young to sharp when aged. Firm texture becomes more granular with age. Plain or smoked.
SLICE for sandwiches SHRED for pizza and fillings DICE on salads
PAIRS WELL WITH A dry rosé wine or a fruity red! If you prefer white wine, Chardonnay would be a good choice as it will balance the mild saltiness of the cheese. When you prefer a beer a pale ale would be the best choice overpowering the cheese.
1 lb. (16 oz.)
Due to the perishable nature of our products, we do not ship over the weekend. Most orders placed Thursday-Sunday will ship the following Monday, unless Saturday delivery is available in your area. We will notify you with a tracking number once your package ships.
