Provolone is made using a method similar to that used to make mozzarella. The milk is heated and curdled with rennet, then the curd is kneaded and pulled into the desired shape. Typical provolone shapes include cylinders, balls or pears, which are then tied with string and hung to ripen. Ripening takes place under controlled conditions over a period of several weeks to months. Provolone which is matured for a shorter period has a mild and slightly sweet taste, while older provolone acquires a more intense, spicy taste and a firmer texture.
The longest provolone measures 1,5 metres and weighs up to 100 kilograms.
There are two main varieties of this cheese: Provolone Dolce and Provolone Piccante. Provolone Dolce is matured for about two to three months and has a mild, buttery taste. Provolone Piccante is matured for longer, usually six months or more, and its taste is sharper and spicier due to the use of goat or sheep rennet.
Provolone is a very versatile cheese that lends itself to many culinary uses. It is often used in Italian dishes such as pizzas, sandwiches, pasta and gratin dishes. Its ability to melt well makes it ideal for baking. In addition, it is often served as part of cheese plates, where its flavour stands out when combined with fruit, nuts or quality cured meats.
