Aged Provolone
Preparation, uses, and tips
Shaved off in thin, flavorful slivers, provolone can be eaten as a table cheese. It is good for grilling and melting; it can also be combined with a creamier cheese as a topping for pizza, or can be grated and mixed with melted butter for garlic bread.
Buying and storing tips
Aged provolone, when wrapped tightly in plastic wrap and refrigerated, can be stored indefinitely.
Varieties
Dolce provolone
This is young provolone, a semisoft, smooth table cheese that is mild in flavor. It is typically aged for two to three months.
Piccante (piquant) provolone
This provolone is coagulated with goat’s rennet, which gives it a stronger flavor. Aged for six to 12 months (and on up to two years), it is a grating cheese. American provolone is softer than the Italian version.
Nutrition Highlights
Provolone, 1 slice (28g)
Calories: 100
Protein: 7.2g
Carbohydrate: 0.6g
Total Fat: 7.5g
Fiber: 0.0g
*Excellent source of: Calcium (214mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.