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.
