Provolone is a southern Italian pasta filata cheese in which the curd is heated and stretched, then formed into large shapes and hung to age. Wheels are often suspended by rope in distinctive pear, sausage, or cone forms that have become a visual signature of Italian delicatessens.

Flavor Profile

Provolone Dolce, the younger style, is mild, smooth, and buttery with a gentle sweetness and a firm but pliable texture. The flavor is clean and approachable, closer to a mild mozzarella that has been given time to firm up. Longer aging brings out nuttier, more savory notes and a drier paste.

How to Use

Provolone slices cleanly and melts well, which makes it a natural for sandwiches, particularly Italian subs and cheesesteaks. It works on pizza, in baked pasta, and melted over roasted vegetables. On a board it serves as a mild, familiar option alongside more challenging cheeses.

Pairing Suggestions

Pair with a Chianti, a Montepulciano, or a light lager. Serve with cured meats, roasted peppers, olives, and Italian bread.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Keeps well for three to four weeks.