Provolone cheese, an Italian semi-hard cow’s milk cheese, holds a significant place in culinary traditions. Its origins trace back to Southern Italy, particularly the Campania region, emerging around the 19th century near Naples. The name “provolone” itself derives from the Neapolitan word “prova,” meaning globe-shaped, referencing its traditional form. This cheese is celebrated for its versatility, integrating into dishes from sandwiches to baked meals and appetizers. Its smooth melting and distinct flavor contribute to its widespread popularity.
Provolone’s Flavor Profile and Types
Provolone is categorized into two main types: Provolone Dolce and Provolone Piccante. Provolone Dolce, meaning “sweet provolone,” is a younger cheese aged two to three months. It has a mild, sweet flavor with buttery, nutty undertones and a smooth, creamy texture. This variety is often made using calf rennet, contributing to its sweeter taste.
In contrast, Provolone Piccante, or “piquant provolone,” undergoes a longer aging process, usually four months to over a year, sometimes up to two years. This extended maturation, often involving goat or lamb rennet, results in a sharper, saltier, and more pungent flavor with a firmer, drier texture. While Dolce is favored for cooking due to its mildness, Piccante is often enjoyed as a table cheese or grated over dishes where its robust flavor can stand out.
Sandwich and Melt Creations
Provolone’s melting properties make it a popular choice for sandwiches and melts. It melts to a gooey, stringy consistency, forming a smooth, creamy layer when heated. This makes it ideal for hot sandwiches like Philly cheesesteaks, where it adds a rich, creamy element. It is also a common ingredient in Italian beef sandwiches and grilled cheese, providing a nutty taste.
Beyond hot preparations, provolone is a staple in cold deli sandwiches, pairing well with various meats and vegetables. The mild Dolce variety complements ingredients without overpowering them, suiting both meat and vegetarian options.
Hearty Meal Applications
Provolone integrates into many cooked dishes beyond sandwiches. It is a common addition to pizzas, melting smoothly to create a gooey topping, either alone or blended. Its melting quality enhances baked pasta dishes like lasagna, baked ziti, and casseroles.
In lasagna, provolone slices are often layered with meat sauce, ricotta, and other cheeses, melting to bind the ingredients and add richness. It also finds its way into gratins, like potato and mushroom variations, where its ability to melt and brown contributes to a creamy, savory crust. Provolone’s versatility extends to dishes like chicken bakes, where it provides a cheesy, creamy component.
Appetizer and Snack Pairings
Provolone is also well-suited for appetizers and snacks. On a cheese board, Provolone Dolce can be served sliced or cubed, pairing well with fresh fruits like red grapes, pears, and figs, along with nuts and crackers. Its mildness complements these accompaniments without dominating the palate.
For antipasto platters, Provolone Piccante, with its sharper flavor, can be a highlight alongside cured meats, olives, and roasted red peppers. The cheese’s robust character balances the salty and savory notes of other antipasto components. Simple snacks include provolone melted over bruschetta or grilled in thick rounds, sometimes called “provoleta,” served with herbs.