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.
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.
Provolone, 1 slice (28g)
Total Fat: 7.5g
*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 September 2008.