Provolone
A stretched-curd Italian cheese from the south of Italy, aged from a few weeks to over a year. Young Provolone is mild and smooth; aged Provolone turns sharp and piquant.
| Category | Cheese |
|---|---|
| Maker / Origin | Southern Italy |
| Storage | Wrap tightly and refrigerate; keep away from strong-smelling foods, which it absorbs. |
| Shelf life | About 2 to 3 weeks once cut; aged Provolone keeps a little longer. |
| Best uses | Sandwiches, pizza, baked pasta, antipasti, and panini. |
| Substitutes | Mozzarella, Fontina, or Monterey Jack. |
| Pairings | Cured meats, roasted peppers, olives, and Italian red wines. |
| Last checked | October 18, 2026 |
About it
Like mozzarella, Provolone is pasta filata: curds stretched in hot water, shaped, brined, and hung to age, often tied with rope. The young dolce style ages about two to three months; piccante ages longer and is sharpened with traditional rennet.
Storing it
A spot of surface mold can be trimmed away with a margin. Provolone slices dry at the edges first, so fold parchment between slices. It freezes for cooking use, though the sliced texture softens on thawing.
Using it
Provolone is the sandwich melt of Italian delis: it drapes without going greasy. Layer it in baked ziti and lasagna with mozzarella for more flavor, or shave aged Provolone over salads and soups like a grating cheese.
Swaps & pairings
Mozzarella is the mildest swap and stretches the same way. Fontina melts creamier and richer, and Monterey Jack keeps the smooth melt in American-style dishes. For aged Provolone, a little Parmesan restores the bite.
More from this maker: Southern Italy