Italian Cheese Provolone Picante

Type of Milk:

Cow, both pasteurized and unpasteurized

Origin:

Italy, mainly Lombardy and Veneto

Rind:

A natural rind covered with wax, which makes it inedible. Most wheels of provolone are gourd-shaped and tied at the top with rope.

Flavor :

Provolone Picante is aged at least one year, giving it a grainy texture and sharp flavor

Uses and Pairings:

High-quality Provolone Picante is good enough to snack on, but if it's of a lesser quality the flavor is often uninteresting. This type is best used for cooking. Try it on pizza or in a salami sandwich.