Smoked Provolone

Product Features

Try this smoked Provolone in your Italian dishes. - 1 lb.

• Appearance:Ivory to pale beige
• Texture:Firm, becoming more granular with age
• Variety:Smoked
• Milk Type:Cow
• Pair with:Beaujolais, Late Harvest Gewurztraminer, Italian beer, lager beer
• Serving suggestions:Slice to top a roast pork sandwich and serve with horseradish sauce. Top crocks of flavorful chicken soup; broil until the cheese melts and bubbles.

While the production technique for Provolone is the same as for a Mozzarella, Provolone is always made with whole milk. More and different cultures used to make Provolone result in fuller flavors. In earlier times, Italian cheesemakers heated curing rooms with wood fires, which imparted a slightly smoky flavor to the cheese. Today, Wisconsin cheesemakers produce smoked and unsmoked Provolone.


Copy courtesy of the Wisconsin Milk Marketing Board
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