Shaved off in thin, flavorful slivers, provolone can be eaten as a table cheese. It is good
for grilling and melting; it can also be combined with a creamier cheese as a topping for
pizza, or can be grated and mixed with melted butter for garlic bread.
Buying and storing tips
Aged provolone, when wrapped tightly in plastic wrap and refrigerated, can be stored
indefinitely.
Varieties
Dolce provolone
This is young provolone, a semisoft, smooth table cheese that is mild in flavor. It is
typically aged for two to three months.
Piccante (piquant) provolone
This provolone is coagulated with goat’s rennet, which gives it a stronger flavor.
Aged for six to 12 months (and on up to two years), it is a grating cheese. American provolone
is softer than the Italian version.
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
