Provolone is a stretched curd cheese, typical of southern Italy, although it is currently produced in various areas of the Po Valley and Bresciano. The shapes can be different: cylindrical, spherical or truncated cone. Weights also differ greatly: they range from a minimum of one kilo to 100 kilos and over. The rind is thin, smooth and pale yellow in color, while the paste, which is compact when cut, is straw-colored and soft, with few holes as well.
The taste of slightly seasoned provolone is fresh and delicate, but as it ages it becomes spicier. Also, all shapes are tied with special fibers or ropes, their mark remains in fact impressed on the rind.