Provolone

cheese · Italy · dairy

Stretched-curd magic. Provolone is made using a special technique called pasta filata, where the cheese curds get heated and stretched like taffy to create a smooth, semi-hard texture.

Fun shapes. Provolone cheeses are traditionally shaped into pears, sausages, or cones about the size of your hand, which makes them easy to recognize at the market.

Born near a volcano. Provolone originated in the Campania region of Italy near Mount Vesuvius, though today the biggest provolone production happens in northwestern Italy around the city of Cremona.

Some get smoky. While regular provolone has a mild, creamy flavor, some versions are smoked over wood, giving them a deeper, richer taste.