Chef Lippe's Provolone Piccante. Cremona Italy

Hand cut. Approximately 7oz. Weight might vary

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. While mozzarella is served fresh, Provolone Piccante is left to age and mature, 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 Argentine say “bocatto di Cardinale” (a morsel good enough for a cardinal, an exquisite bite)