Provolane is clean and buttery with a just a hint of sharpness. 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.

Available in Regular or Smoked

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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.