Provolone

Provolone is our empress of antipasto. She’s clean and buttery with a just a hint of sharpness, widely varied in shape and size and, whether young or old, she’s ever-approachable. She gets along with everything from cured meats to olives, and she always makes everyone in her presence feel great. Provolone got its start in southern Italy. It was traditionally a toothsome, cow’s milk cheese hand-formed, tied in rope and hung to age. Many Wisconsin provolones continue those straight-from-the-boot-of-Italy traditions. Regardless, with provolone it’s just as people say: you may forget what a cheese said, and even what a cheese did, but you’ll never forget how that cheese made you feel.