$ 28.98
From $28.98
Shipping is always Free
This is a classic, aged Italian Provolone, carrying a distinct and robust flavor that sets it apart from younger, milder varieties. It's an outstanding table cheese, valued for its firm texture and complex, sharp taste.
At Frank and Sal Italian Market, we import this top-tier cheese from Italy. We offer it in 1, 2, and 3-pound options. Each piece is cut by hand from the main wheel *after* you place your order, then vacuum-sealed to protect its robust taste. We ship it in a reusable, recycled EPS cooler to ensure it arrives at your door in perfect condition.
This is the kind of cheese we grew up with. It's a true 'formaggio da tavola' (table cheese). While it's fantastic for cooking, its real quality shines when you slice it and serve it with good bread, olives, and cured meats. We're very proud of the quality Vantia provides.
With over 35 years serving our community, Frank and Sal Italian Market is your trusted source for genuine Italian specialty foods. We specialize in delivering premium quality, and our Sharp Provolone selection is a perfect example of our commitment to excellence.
Order your freshly cut Provolone today to taste the quality that makes Frank and Sal a name you can trust.
The main difference is aging. Mild provolone (or 'dolce') is young, soft, and milky. This is an aged ('stagionato') provolone. The aging process, often 6 months or more, hardens the cheese and gives it a much deeper, sharper, and more complex flavor.
Its strong flavor pairs beautifully with robust companions. Try it with a full-bodied red wine (like Chianti or Cabernet), salty cured meats (like prosciutto or soppressata), and crusty bread. It's also fantastic grated over hearty pasta dishes like a Sunday sauce or broccoli rabe.
Your cheese arrives vacuum-sealed. Unopened, it can last for weeks in the fridge. Once opened, wrap the remaining cheese tightly in plastic wrap or (even better) cheese paper. Store it in your refrigerator's vegetable crisper, which has the most stable humidity.
