Preparation, uses, and tips
Shaved off in thin, flavorful slivers, provolone can be eaten as a table cheese. It is good
for grilling and melting; it can also be combined with a creamier cheese as a topping for
pizza, or can be grated and mixed with melted butter for garlic bread.
Buying and storing tips
Aged provolone, when wrapped tightly in plastic wrap and refrigerated, can be stored
indefinitely.
Varieties
Dolce provolone
This is young provolone, a semisoft, smooth table cheese that is mild in flavor. It is
typically aged for two to three months.
Piccante (piquant) provolone
This provolone is coagulated with goat’s rennet, which gives it a stronger flavor.
Aged for six to 12 months (and on up to two years), it is a grating cheese. American provolone
is softer than the Italian version.
Nutrition Highlights
Provolone, 1 slice (28g)
Calories: 100
Protein: 7.2g
Carbohydrate: 0.6g
Total Fat: 7.5g
Fiber: 0.0g
*Excellent source of: Calcium (214mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.