Provolone Cheese

Guide Note

Provolone is a sharp Italian cheese from the southern region of Italy, though it is now widely produced in northern Italy and North America. It first earned its name in the late 1800s. During this time it also spread north through Italy and became more commonly produced and consumed.

Fast Facts

1. Made of whole cow's milk
2. Texture: Semi-hard
3. Aging time: At least 4 months

Provolone is formed in the shape of a medium sized pumpkin or watermelon. Most provolones are aged for at least four months, though sharper cheeses are aged less than sweeter and mild varieties.

Provolone typically melts easier than other sharp cheeses like cheddar. For this reason, it is the most popular form of cheese on cheesesteaks or other hot sandwiches.

In South America, Provolone is typically sliced thick, sprinkled with seasonings and grilled. This is called "provoleta," and must be done with care to avoid the cheese sticking to the grilling surface. Chefs recommend letting the cheese sit at room temperature for at least one hour.