DESCRIPTION

This stretched curd cheese was originally made in the Italian countryside.  Much like with Gorgonzola, Provolone is available Dolce (young) or Piccante (aged).  Pale yellow in color with a waxed rind, this semi-firm cheese has become so commonplace it's easy to forget why it's so popular.  To learn more about Provolone click here!

 

ORIGIN

Italy

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

PEOPLE WHO PURCHASED THIS ALSO PURCHASED

• Cheese Plate - would not use for a cheese plate.
• Pairings - some fresh green grapes, semi-dried tomatoes, toasted baguette slices, garlic stuffed olives and Alps salami.

 

SUBSTITUTES

Younger Provolone won't have the same sharp flavor, try instead a Fontina Val d'Aosta or maybe a Spanish Garrotxa or Greek Kasseri.

 

INGREDIENTS

Cultured pasteurized cow milk, salt, enzyme