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.

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ATTENTION CUSTOMERS!

Shipping of your purchase may be delayed due to warm weather if you are outside of the 1-day shipping zone. Please call or email if you have questions.

NOTE: If your order includes cheese not under our 'Festival Cheeses'  list it may take 2-3 weeks for delivery. These cheeses are special orders coming directly from the factory in Wisconsin as they are not in stock at our Pennsylvania warehouse. 

Farm located in New Glarus, WI

Offices & Warehouse located in Downtown Bethlehem, PA

Phone: +1 484 353 6881

E-mail: info@keystonefarmscheese.com

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Select images courtesy of the Wisconsin Milk Marketing Board, Inc.