Aged: 12 months
Like mozzarella, provolone is part of the pasta filata family in which the cut curds are cooked in hot water then kneaded into malleable elasticity. The particular type of rennet used for Provolone is the “secret ingredient” that gives this cheese its distinct flavor, a flavor that becomes more developed with aging. Following traditional practices, the Provolone is molded into varying shapes—from small, truncated cones to long cylinders that can weigh up to 65 pounds—then tied & hung to age & finally dipped in wax. Our aged Provolone has a light-yellow interior with a texture that is firm, slightly oily & crumbly. Considered one of our sharpest cheeses, the savory biting tang shakes up your taste buds & fills your mouth with mouth-watering flavor.