Provolone

This Italian cheese was originally from the south, but is now also produced in the Po valley. Made using unpasteurized cows’ milk, it is either coagulated with calf’s rennet (Provolone dolce) or kid’s rennet (Provolone piccante). The dolce version, aged for two or three months, has a thin waxed rind, yielding texture, creamy-white interior and a mild, slightly acid taste; it is used as a table cheese. Provolone piccante, cured for up to two years, has a tough natural rind, hard texture, darker color and sharper flavor, and is a good grating cheese. (247)