Provolone is an Italian-style cheese made with cow's milk using a pulled-curd technique called pasta filata, where the cheesemakers knead and stretch the curd while it is still warm. The result is a semi-hard cheese with an even texture. Provolone traditionally comes in two variants: provolone dolce is aged for 2 to 3 months for a sweet, milder flavor, whereas provolone piccante is aged four months or longer for a sharper taste. Provolone comes in a variety of shapes – it may be shaped like a sausage, a bottle, or a large pear with a round knob on top for hanging.
Provolone is made by an artisan cheese maker who uses a pulled-curd technique. After introducing rennet to form milk curd, the curd is cut and separated twice and then drained of excess liquid. Skilled cheesemakers then shape the uncured cheese into tightly woven rounds, ridding the cheese of any air bubbles to produce an even texture. After the cheese is brined and cooled, it is shaped and hung with strings to age for two months or more.