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Cheese: Provolone

Posted: June 26, 2000


Cheese: Provolone
Region: Italy
Milk: Cow

Due to the large number of Italian producers Provolone comes in all shapes and sizes: balls, torpedoes, squash shape, salami shape, and cottage loaves. It is usually aged between two and six months and after a year is called picante, the sharpest of all. Underneath the dark-yellow rind is a firm, oily paste with a salty bite.

Wine: Big Italian reds, Chianti Classico

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