Provolone is an Italian cheese made from cow’s milk. Its origins lie in Southern Italy and the cheese is produced mostly in the Po valley region, particularly Lombardy and Veneto. The name derives from the Neapolitan words “prova” or “provola,” which mean globe shaped. Provolone cheese is classified into two forms: Provolone Dolce (soft), which is young – aged for two to three months, is semi-soft, smooth and has a pale yellow to white color and sweet taste. The other, Provolone Piccante (piquant or pleasantly appetizing) is aged for more than four months and has a sharper taste. In South America, a similar cheese by the name of Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavors of Provolone largely vary depending on where it’s made. Mostly, it’s semi-hard in texture and made from cow’s milk.

Credits: theSpruce