Crescent Valley Cheese Slices, Provolone
Premium natural cheese. Producers use more and different cultures to make Provolone than for Mozzarella. In earlier times, Italian cheesemakers heated curing rooms for Provolone with food fires, which imparted a slightly smoky flavor to the cheese. Today, Wisconsin cheesemakers produce smoked and unsmoked Provolone. Its full flavor that intensifies and sharpens with age is a delicious addition to gratin, salads, sandwiches, stuffing, and pizza. Food Affinities/Pairings: Cured meats, tomatoes, pears, grapes and figs. Best with Montrachet, Bordeaux, and Graves wines.