A sharp version of the classic Provolone cheese, Provolone Piccante is made in the same way as regular provolone, from cow's milk cheese, using a pulled curd method that's similar to mozzarella called 'pasta filata. While mozzarella is served fresh, Provolone Piccante is left to age and mature thanks to a rennet developed by Gennaro Auricchio in 1777, 10 months or more in my case. The aged provolone cheese develops a great spiciness and sharpness, with that classic saltiness and milkiness. Perfect to add bold flavor to your sandwiches, snacking, and for melting.
A popular way to eat Provolone Piccante has been a tradition of the large Italian immigrant colonies in Brazil and Argentina. They call it “Provoleta al Oreganato”. You grab a slice of Provolone Piccante, rub olive oil on both sides, sprinkle it with dry oregano, it will stick to the olive oil, and place it on the grill for a minute or so. As the Italians say “bocatto di Cardinale” (a morsel good enough for a cardinal, an exquisite bite)