Provolone cheese is the "older brother" of Mozzarella cheese with different moisture levels. Provolone Cheese is a traditional South Italian aged pasta filata (stretched cheese curd). It could be made in a cylinder shape or pear shape, and depending on the size, Provolone's age time could vary. However usually after two months, we can appreciate Provolone's full taste and the aromas that this cheese can offer. Its flavor becomes stronger and tangier with age. In Southern Italy, we can find Provolone aged up to four years old, producing a strong, incredible taste.

Provolone has a moisture content of 45%, while Mozzarella sits roughly around 52% to 60%. Fun fact: Tanto Latte Mozzarella is 57%! With lower moisture content and longer aging, Provolone cheese has a longer shelf life, it is easier for slicing and shredding.

Storing and Serving Provolone Cheese

It is recommended to keep cheeses on a lower shelf of your refrigerator, far from food with strong odours, in order to avoid absorption of unwanted tastes and smells. Provolone should be consumed between 2 to 3 weeks after it has been sliced and purchased from your local deli store. To preserve cheese freshness, use the original wrapping or rewrap in plastic wrap to provide the tightest seal to protect from moisture, odours and possibly mould in the fridge. Freezing is not recommended.

Provolone is commonly used in sandwich recipes, baked pasta, as a snacking cheese, and in grilled dishes. Depending on the cheese age, the taste could be different. However, usually after two months, we can appreciate Provolone's full taste and the aromas that this cheese can offer. Its flavour becomes stronger and tangier with age.