| In the US, there are two types of Provolone. A Provolone more suited to a candle-lit, hole-in-the-wall ristorante in Little Italy, and Provolone more suited to your grocer's pre-packaged cheese aisle. The authentic Italian-style Provolone is much different from the Provolone you usually put on your sandwich. Full-bodied whether it's mild to aged, it is buttery with a slight snap. Year-old Provolone is a harder cheese, and easy to grate over pizzas and pastas. Try the authentic-style Provolone with some red grapes, pears, figs, tomatoes, roasted red peppers, olives or hearty breads drizzled with olive oil. Imagine a fuller-flavored mozzarella, and you've got the customary deli Provolone. A mild cheese that's just slightly on the tart-and-salty side, Provolone is tops on sandwiches, soups, salads and pizza. |
