Provolone cheese

A traditional Italian cheese made by the stretched-curd, or pasta filata, method, in which the curd is heated and kneaded until elastic before shaping. It is produced in mild and piquant varieties, the latter ripened longer for a sharper flavor, and formed into distinctive pear, sausage, or cone shapes, often smoked. Its smooth, sliceable texture and good melting properties suit sandwiches, cooking, and antipasto platters. As with all raw-milk cheeses where raw milk is used, or with pasteurized-milk versions, hygienic manufacture, proper acidification, and controlled ripening determine both safety and the development of its characteristic flavor.