Provolone

$18.00Price

1 lb.

Producers use more and different cultures to make Provolone than for Mozzarella. These additional cultures result in fuller flavors and allow Provolone to age well. In earlier times, Italian cheesemakers heated curing rooms with wood fires, which imparted a slightly smoky flavor to the cheese. Today, Wisconsin cheesemakers produce smoked and unsmoked Provolone.


Flavor changes from slightly piquant when young to sharp when aged. Firm texture becomes more granular with age. Plain or smoked.

 

Slice for sandwiches, shred for pizza, fillings, dice on salads.

Product Info

All of our cheeses are handcrafted by Master Cheesemakers in small batches using only the best ingredients in Southern Wisconsin. 

Return & Refund Policy​

Unless the product is damaged or defective, there is a no return or exchange policy. Customer Satisfaction is important to us, so please contact us with any issues.

Shipping Info

For special orders items, please allow 2 - 3 weeks. Please note: To avoid weekend transit, orders placed after
1 PM ET on Wednesday will ship
on Monday of the following week.

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FAQ

Downtown Bethlehem, PA

Farm in New Glarus, WI

 

484.353.6881

info@keystonefarmscheese.com​

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Select images courtesy of
Dairy Farmers of America, Inc.

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