Aged Provolone

Wine Pairings

Preparation, uses, and tips

Shaved off in thin, flavoursome 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 flavour. 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 flavour. 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, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.