A whole cow's milk cheese native to Southern Italy, provolone is now produced in other regions of the world. It has a mild flavor and semifirm texture. The cheese comes in various forms, ranging from a long salami-like shape to a squat-pear formation ideal for hanging. Provolone has a cream-colored rind and white to light-yellow interior. Most of it's aged two to three months, but some is aged up to a year. The older cheese has a deeper yellow color and more pronounced flavor. Provolone is a versatile cooking cheese because it is great for both melting and grating. To find out how I recently enjoyed it, hot off the grill, read more.
Provoleta, or grilled provolone cheese, is a classic Argentine dish. The cheese is normally served at the Argentine grill fest known as an asado, but it makes a wonderful starter to any alfresco meal. Although the cheese can be marinated or topped with chimichurri, it's equally delicious plain. I served mine with charred bread and nduja; however, feel free to get creative with the accompaniments.
Original Recipe Ingredients oil for the grill Directions Serves 6-8.
2 slabs of provolone cheese, cut about 1-inch thick
grilled bread, for serving
oil for the grill