Aged provolone is wonderful on an antipasti tray with preserved peppers, fresh tomatoes,
meats, olives, and other savory accompaniments. Semisoft provolone is used on
Italian-style sandwiches (the forerunners of the hoagie or submarine). It grills and melts
well, and is often combined with mozzarella as
a pizza topping.
Buying and storing tips
Refrigerated, semisoft cheeses like provolone can be stored for up to two weeks. Harder
cheeses can be stored longer.
Varieties
Italian-style aged provolone is a hard, sharp-flavored cheese used for grating.
American-style semisoft Provolone is most often enjoyed in sandwiches.
American-style provolone is produced in the cheese factories of Wisconsin, and is typically
sold in delis and supermarkets in a 9- to 12-pound (4 to 5.4 kg) tube intended for slicing. It
resembles American-style mozzarella, and can
be used on pizza and in lasagna and other casserole dishes.
*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 February 2010.
