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One Cheese, Five Ways: Provolone Time


Rubbing shoulders with American, Swiss, and cheddar cheeses, provolone is one of the usual suspects in the deli case. It’s in the pasta filata family, along with mozzarella and scamorza—all great melters, thanks to the way their curds are stretched and pulled during the make process. High-quality versions found at Italian groceries and cheese shops boast a dense (but not rubbery) paste and a subtly nutty flavor. And while most of us know provolone as turkey’s mild, milky sandwich partner, the cheese becomes more complex with time—aged up to three years, provolone piccante takes on a sharp, almost spicy quality as it matures and is best served on a cheese plate or grated over pasta. The recipes below feature younger provolone dolce smothering rich, marinara-drenched meatballs; oozing out of crispy, golden, pan-fried chicken breasts; enriching a rustic omelet; and more.
 
Provolone dip

Provolone Dip

Melty cheese with a few seasonings and aromatics make for a simple, crowd-pleasing concoction.

 
Prosciutto-and-Provolone-Stuffed Chicken

Prosciutto-and-Provolone-Stuffed Chicken

A perky, briny lemon-olive sauce updates an old favorite.


Baked Fusilli with Porcini and Provolone

Baked Fusilli with Porcini and Provolone

A decadent pasta dish for a chilly night. Serve with a simple green salad.


Broccoli Rabe Fritatine

Broccoli Rabe Fritatine

A cross between a frittata and an omelet, this rustic fritatine is great for breakfast, lunch, or dinner.


Meatball Subs

Meatball Subs

Provolone melted over warm, saucy meatballs makes for one satisfying sandwich.

written and styled by Molly Shuster, photographed by Lauren Volo

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

Photographer Lauren Volo

New York City-based photographer Lauren Volo has been shooting our "One Cheese, Five Ways" feature for over a year—hard job, huh?

One thought on “One Cheese, Five Ways: Provolone Time”

  1. Avatar Lisa Hall says:

    Hello Molly, I loved the article. The pictures are very appealing and look very appetizing. If you would ever like to try Saxon Creamery cheeses from our Grass Fed single farm milk source, please let me know. We make artisan cheeses that have been inspired by European cheese styles. We continue to win awards locally and nationally. Our winter milk only cheese called Snowfields Aged Butterkase, just too Grand Champion at the 2016 World Dairy Expo in Madison WI. My contact information is below if you would like to learn more:
    Lisa Hall
    Saxon Cheese LLC, dba Saxon Creamery, 855 Hickory Street, Cleveland, Wi 53015 920-693-8500 phone or my cell is 920-860-1622. lisahall@saxoncreamery.com

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