Provolone is a semi-hard Italian cheese made by the stretched-curd method, in which the curd is heated and pulled into a smooth, elastic mass before shaping. It originated in southern Italy and was traditionally made from buffalo milk, though cow’s milk is standard today. The cheese is formed into distinctive pear, sausage, or cone shapes, often hung with string to mature, and is sold in dolce and piccante versions, the latter sharpened by the use of goat or lamb rennet and longer ageing. A smoked variety, provola affumicata, is also popular. Provolone melts smoothly with a mild, buttery flavour, making it a favourite for cooked dishes such as pizza, baked pasta, and the American-Italian sandwiches that carried its name abroad.