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An Italian cheese originally made
with buffalo milk. Mild when young, becoming more potent with age. Salty.
Usually smoked. Hard and crumbly.
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Milk Used |
Aging Period |
Color |
Texture |
Flavor |
Purchase Unit |
Provolone
(Prō-vō-lō-ne• ), also smaller sizes and shapes called Provolette,
provolocini
(Italy) |
Cow’s milk |
2 to 12 months |
Yellowish white inside. and yellow or light brown outside |
Smooth and firm |
Sharp |
4/7-lb.. pear-shaped wedges, and slices |
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Milkfat in solids: |
45.0% minimum |
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Moisture |
45.0% maximum |
Uses: Appetizers, sandwiches, snacks,
souffle, macaroni and spaghetti dishes, pizza; suitable for grating when
fully cured and dried
    
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