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  • Cook's Country

    American Provolone

    Jan 11, 2019 4 minutes
    by Lauren Savoie

    PROVOLONE IS UNFAIRLY regarded as the middle child of Italian cheeses: neither as punchy and popular as Parmigiano-Reggiano nor as mild and widely used as mozzarella. Yet iconic sandwiches such as the Philadelphia cheesesteak and the New Orleans muffuletta would be incomplete without slices of this aged cow’s-milk cheese; it’s also at home in pasta salads, stromboli, cheese bread, and even quesadillas.

    Most of us know provolone as a young, slightly soft cheese that is very mild in flavor, but aged provolone can be sharp, almost bitter, and have a crumbly, semihard texture. In Italy, the former is known as provolone dolce

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