Provolone is a typical Italian cheese that perfectly embodies the Italian territory. This product is born from the union between the cheese tradition of South Italy and the great milk availability of the north, and was possible only after the Union of Italy in only one country.

This product is made of cow’s milk and has a smooth yellowish rind and it can be of two different variants: “dolce” and “picante”. The sweet variation is made of calf rennet and the aging lasts 2 or 3 months. It is perfect with salt, pepper and olive oil, together with aromatic herbs. It is appreciated for its buttery flavour that makes its widely appreciated for its melting properties.The picante version is perfect to be consumed with butter, to counteract the spicy flavour. This version of Provolone is produced with lamb rennet and the aging can vary from 3 months to one year. This is more intense, and sharper compared to the Dolce variation. It can be easily used in many recipes as it blends perfectly with other ingredients.