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.


Ivory to golden and comes in all sorts of shapes and sizes


Toothsome and semi-firm


Tastes like home: mild, sweet and milky


Cheese Image

Performance Notes

Provolone is a breeze. Eat it within two weeks of purchase and slice it, grate it, sandwich with it, bake with it. It’s foolproof and always tasty.

Pairing Notes

Big Italian reds like Chianti classico and sangiovese drink really well with provolone. We also like to pair it with light beers such as pilsner, lager and pale ale. Provolone is easy. It will be happy with whatever drink makes you happy.


If you’re cooking risotto, pizza, veal parmigiana or grilled cheese sandwiches, provolone is your best friend. It makes a great topping for bruschetta (grilled bread rubbed with garlic and drizzled in olive oil and baked until golden brown) After baking, top the bread with everything from fresh tomatoes and toasted pine nuts, pesto, cured meats, roasted red peppers, olives, fava beans or grilled eggplant. Antipasto platters with salads, olives, anchovies and cured never met a cheese they loved more.