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.