Provolone Piccante is a distinctive Italian cheese renowned for its bold flavour and firm texture. It is a more mature and sharper variant of provolone cheese, compared to its milder counterpart, Provolone Dolce.

Cheese Characteristics:

• Milk Source: Provolone Piccante is made from cow’s milk, which provides a rich and creamy base that develops deeper flavours with ageing.
• Texture: The cheese is semi-hard to hard, with a firm and crumbly texture. As it ages, Provolone Piccante becomes increasingly dense and granular.
• Flavour: Provolone Piccante is known for its sharp, tangy, and piquant flavour. The aging process imparts a more intense and complex taste, with pronounced nutty and spicy notes. The flavour can vary from mildly sharp to very intense, depending on the ageing period.
• Aging Process: Provolone Piccante is aged for a longer period than Provolone Dolce, typically ranging from 4 to 12 months or even longer. This extended ageing contributes to its robust flavour and firmer texture. The cheese is aged in controlled environments to develop its characteristic taste and consistency.
• Appearance: The cheese often comes in a cylindrical or pear-shaped form and has a natural rind that can vary from pale yellow to a deeper brown as it ages. The interior is a more intense yellow colour, with a firm, crumbly texture.

Serving Suggestions:

Provolone Piccante is versatile and can be used in various ways:

• Fresh: It can be enjoyed on its own, sliced or cubed, as part of a cheese platter. Its strong flavour pairs well with fruits, nuts, and cured meats.
• Cooking: The cheese melts well, making it suitable for use in cooking. It can be grated over pasta dishes, used in pizzas, or melted into sauces and casseroles.
• Pairings: Provolone Piccante pairs well with robust red wines, such as Chianti or Barolo, which complement its sharpness. It also goes well with full-bodied white wines or even a dry sparkling wine, which can balance the cheese’s strong flavour. Additionally, it pairs nicely with crusty bread, olives, and pickled vegetables.