Some refer to Provolone as Italy’s national cheese. It was originally produced in Campania in the southern part of the country. Curiously, Provolone production is now centered in the north in the Piedmont and Lombardy regions. Like mozzarella, Provolone is a pasta filata cheese, meaning that it is produced by stretching fresh curds into a taffy-like consistency. In the case of mozzarella, the cheese is sold and served fresh. For Provolone, the stretched curd is molded into a pear or torpedo shape, then tied with rope and hung in an aging cave for 3 to 12 months.
- Photo depicts a wedge weight of approximately 0.800g