Provolone Piccante is the aged, sharp expression of Italy’s classic stretched-curd cheese. Where Provolone Dolce is coagulated with calf rennet, Piccante uses lamb or kid rennet, which produces a markedly more pungent, assertive result over long maturation.

Flavor Profile

Piccante is firm, dry, and slightly crumbly with a golden paste. The flavor is sharp and spicy with a pronounced savory bite and a lingering piquancy that builds on the palate. There is a nutty depth underneath and a subtle smokiness in wheels that have been traditionally smoked. This is a genuinely bold cheese.

How to Use

Use it where its assertiveness is the point. Grate it over pasta, shave it onto salads, or serve it in thin slices on an antipasto board with cured meats. It stands up to strong accompaniments that would flatten a milder cheese.

Pairing Suggestions

Pair with a robust red such as Aglianico, Primitivo, or Barolo. Serve with spicy salami, olives, roasted peppers, and crusty bread.

Storage

Wrap in wax paper and refrigerate. Low moisture makes it stable for a month or more when properly wrapped.