While similar to Mozzarella, producers use more and different types of cultures to make Provolone, resulting in fuller flavors and better aging.
In earlier times, Italian cheesemakers heated curing rooms with wood fires to impart a slightly smoky flavor to the cheese.
Provolone can vary from slightly piquant and soft when young to sharp, firm and granular when aged.
HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose provolone cheese made from organic milk, free from hormones.
Selecting and Storing Provolone Cheese
Choose organic Provolone cheese and keep refrigerated. It pairs well nitrite-free, organic cured meats, tomatoes, pears, grapes, figs; for wines try Beaujalais, Late Harvest Gewurztraminer, Italian beers, and lager beers.