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.