What Is Provolone cheese and How Can I Use It?

Here's everything worth knowing about provolone cheese and how to pick it, what it is, how to store it, and what to use instead, plus 94 recipes to cook tonight.

What is provolone cheese?

Provolone is an Italian cow's-milk cheese, a close cousin of mozzarella made by the same pulled-curd method that gives both their smooth, stringy stretch.

After the curd is stretched it gets shaped, brined, and hung to age, often in those big pear or sausage shapes you see roped up behind a deli counter.

Age is what sets one provolone apart from another. Young provolone, called dolce, is pale and milky, the kind sliced for sandwiches. Aged provolone, called piccante, hangs for months until it turns firmer and sharper, with a little spice on the finish.

If a recipe just says provolone, it almost always means the mild dolce.

How to use provolone

Provolone is a strong everyday melter, which is most of why people buy it. It softens into a clean, even layer without turning oily or rubbery, so it suits anything you want gooey but not stretchy as taffy.

Its home turf is the sandwich. Provolone is the classic melt on a Philly Cheese Steak-less Sandwich, and it is one of the layered cheeses inside a New Orleans muffuletta like Nancy's Fabulous Muffaletta Sandwiches.

It also bakes beautifully tucked inside meat. Stuffed into a chicken breast with greens, it melts into a molten pocket, the trick behind Chicken Breasts Stuffed with Spinach & Provolone.

For melting, slice or grate it and add it toward the end. Like most cheese, provolone goes glossy and smooth at low heat but tightens and weeps fat if you blast it.

Pairing and common mistakes

Provolone belongs to the Italian-American table. It plays well with cured meats, roasted peppers, tomato, basil, and garlicky bread, which is why it shows up in antipasto spreads and on pizza. Aged piccante also melts under a broiler over soup, the way it crowns an Applebee's Baked French Onion Soup.

The common mistake is treating dolce and piccante as the same cheese. Reach for sharp aged provolone in a delicate sandwich and it can overpower everything; use bland young provolone where you wanted bite and the dish falls flat.

The other slip is broiling it too long. Provolone browns fast, and a few seconds past golden it goes leathery and greasy. Watch it under the broiler and pull it the moment it bubbles.

Substitutes

For melting, low-moisture mozzarella is the closest swap, since it is the same pulled-curd family with a touch less flavor. Young provolone and mild mozzarella trade places freely on pizza and sandwiches.

When you want the sharper aged side, provolone piccante can give way to a mild white cheddar or a young Italian fontina, both of which melt well and bring their own depth. None of these copy the exact tang, but each fills the role.

For grating an aged piccante over pasta, a little pecorino or parmesan stands in with more salt and sharpness. Use a lighter hand, since those are stronger than provolone.

Buying and storing provolone

At the counter, decide which provolone you actually want first. Sliced deli provolone is almost always dolce, while a wedge labeled piccante or aged gives you the sharper, firmer cheese for grating and big flavor.

Good provolone looks pale and even, smooth-skinned, with no cracks or oily sheen on the cut face. Smoked provolone is a separate thing worth trying, tan-skinned and woodsy, but read the label since the smoke flavor takes over.

Wrap it in wax paper or parchment, then loosely in foil. Keep it in the warmest part of the fridge so it does not dry out.

Sliced provolone is best within a week, while a wedge of aged piccante holds three to four weeks because its lower moisture resists spoilage. It freezes acceptably for cooking, coming back firmer and better grated than sliced.

Nutrition

Quick facts

Where to find provolone cheese: Provolone cheese is usually found in the cheeses section or aisle of the grocery store or supermarket.

Food group: Provolone cheese is a member of the Dairy and Egg Products US Department of Agriculture nutritional food group.

In Chinese

波萝伏洛干酪

British (UK) term

Provolone cheese

en français

fromage provolone

en español

queso provolone

How much does provolone cheese weigh?

Related

Dairy and Egg Products

Recipes using provolone cheese

There are 94 recipes that contain this ingredient.

Joegie Sub Sandwich

Capocollo, salami, and provolone stack on a crusty Italian sub roll with crisp lettuce, fresh tomatoes, hot peppers, and a drizzle of Italian dressing for a classic deli-style sandwich in 10 minutes.

Nancy's Fabulous Muffaletta Sandwiches

New Orleans muffaletta: a round Italian loaf piled with salami, mortadella, prosciutto, and provolone, soaked with a briny green olive salad. The classic Sicilian-Creole deli sandwich, made for sharing.

Balsamic Glazed Chicken & Bell Pepper Sandwiches

These sandwiches were amazing. The chicken was juicy, tender and so yummy. The sautéed red bell pepper and onion worked deliciously well with the sweet-sour succulent chicken. Need to make these sandwiches again, maybe tomorrow :D

Potato Salami Cake

You will be hooked by this delicious and soufflé-like potato salami cake. Its airy and creamy texture is to die for. Salami adds a layer of deliciousness.

Antipasto #1

Eat heartily, accompanied by much loud Italian conversation. In fact, I typed this accompanied by much loud Italian conversation. My parents were here, and both were shouting instructions over my shoulder. They disagreed about the arrangement of the lettuce - my mother said that the hole in the middle of the platter was necessary; my father insisted that it wasn't, saying you can just dump the tuna on top of the lettuce. I finally had to give up on this reply until they went home. So now, in the peace and quiet of the aftermath, I've finished it. Hope you had a wonderful holiday.

Provolone Oregano Focaccia

Provolone oregano focaccia is a hearty Italian flatbread with whole wheat and semolina flour, garlic-infused olive oil pooled in the dimples, and provolone cubes baked into the dough. Bread-machine-free.

Popcorn with Basil & Sun-Dried Tomatoes

Popcorn tossed with basil, cheese and sun-dried tomatoes. Amazingly delicious popcorn with a twist.

Muffuletta Sandwich

Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.

Muffelatta Sandwich

This sandwich absolutely deserves 5 star! It was so quick and easy to put together, and it was packed with flavour. We omitted the anchovies, used Swiss cheese, otherwise followed the recipe. If you are looking for a crowd-pleasing sandwich, this is the one!

Deli-Style Pasta Salad

Chock full of Italian inspired ingredients. This pasta salad is sure to please.

Philly Cheese Steak-less Sandwich

This delicious sandwich is filled with sauteed juicy portobello mushrooms, sweet bell pepper, onions and melted provolone cheese. So satisfying, and will be definitely making it again. Yum!

Antipasto Bread

An easy way to make a delicious antipasto bread. Yum.

Cheesy Macaroni & Cheese with Spinach & Feta

One of the best homemade mac n' cheese I've ever had. The flavor of the sauce was excellent. Instead of provolone I use asiago cheese. The bits of feta and spinach made for nice variety. Bread crumb topping added another layer of crunchy texture.

Applebee's Baked French Onion Soup

Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we use in copycat version of the recipe.

Natalia's Chicken Breasts stuffed with Spinach, Ricotta & Provolone Cheese

A mixture of ricotta cheese, spinach and provolone cheese stuffed inside chicken breast and topped with a rich tomato sauce. Got this recipe from a friend in Wisconsin where provolone cheese is very popular. If you don't have the provolone feel free to substitute mozzarella for equally outstanding results.

Chicken Breasts Stuffed with Spinach & Provolone

Stuffed chicken breast with spinach and cheese. Just one of our best baked chicken breast recipes. Stuffing is easy with the butterfly technique used in the recipe.

Toasted Summer Turkey Sandwich

This toasted sandwich is perfect for summer. With grilled yellow summer squash, fresh deli turkey and a medly of spices it melts in your mouth and awakens your summer spirit...

Fresh Broccoli & Red Pepper Pizza

Deep-dish broccoli and red pepper pizza loaded with three cheeses: mozzarella, provolone, and Parmesan. Fresh vegetables in a golden pie crust shell.

Pizza By the Foot

Pizza by the Foot: a whole loaf of bread split lengthwise and loaded with pizza sauce, Italian sausage, onion, mozzarella, and provolone. Baked until the cheese bubbles and browns.

Presto Pesto Chicken

Pesto chicken breasts crusted in Italian breadcrumbs, blanketed with basil pesto and melted provolone. A five-ingredient weeknight winner ready in 30 minutes.

Satay Chicken Pizza

Satay chicken pita pizzas with Thai peanut sauce, sauteed chicken, scallions, and melted provolone. A 28-minute fusion weeknight dinner that turns leftover peanut sauce into individual kid-sized pizzas.

Extra Cheese Lasagne

Extra cheese lasagne layers homemade pasta sheets with ricotta-spinach filling and a triple-cheese mix of provolone, mozzarella, and parmesan. A weekend project Italian classic for six.

Rick's Favorite Pizza

Rick's Favorite Pizza piles on five cheeses - mozzarella, muenster, provolone, cheddar, and parmesan - loaded with pepperoni, sausage, mushrooms, and green peppers.

Supreme Style Pizza

Supreme style pizza stacks a ready-made Boboli crust with pizza sauce, provolone, mozzarella, pepperoni, salami, bacon, and black olives. A quick weeknight pizza that delivers full pizza-shop flavor in 15 minutes.

Calzoni Di Ricotta

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

Pepperoni Bread Lunch

Pepperoni bread with provolone cheese, fresh tomato slices, and green bell pepper strips on pizza dough. A quick flatbread-style lunch using pizza crust mix, ready in 40 minutes.

Provolone-Ham Celery Stuffing

Stuffed celery with provolone cheese, minced ham, butter, and Worcestershire sauce. A 5-minute no-cook appetizer that fills 15 to 20 celery pieces.

Pizza Rustica with Roasted Red Peppers & Provolone

Pizza Rustica with Roasted Red Peppers and Provolone recipe

Flavored Pizza Doughs

Flavored pizza doughs knead prosciutto, provolone, or other add-ins right into risen pizza dough for built-in flavor that goes beyond toppings. Simple technique, huge flavor upgrade.

Wild Mushroom/Olive/Sun-Dried Tomato Pizza

Wild mushroom pizza with black olives, sun-dried tomatoes, roasted red peppers, provolone, and mozzarella. Loaded with savory Mediterranean toppings on a crispy, high-heat baked shell.

Muffuletta with Garden Olive Salad

Elaborate muffuletta with homemade olive salad loaded with roasted red peppers, jalapeños, fresh vegetables, and oregano. Broiled until the cheese melts for a hot, gourmet sandwich experience.

Tracey's Mushroom/Tofu Lasagne

No-boil mushroom and tofu lasagna with cottage cheese, ricotta, mozzarella, provolone and parmesan. Hearty meatless pasta bake that freezes and reheats beautifully.

Grilled Green Onion Tart

Grilled green onion tarts on puff pastry with swirled new potatoes, melted provolone, and crispy bacon. Individual savory tarts that combine grilling and baking for smoky, cheesy bites.

Oven Eggplant

Welcome this scrumptious dish to your dinner and you won't be disappointed by its wonderful taste.

Veal Marsala with Provolone

Veal Marsala with provolone, pounded thin and pan-seared, topped with melted cheese, and finished with a butter-mounted Marsala mushroom sauce. Italian elegance in 35 minutes.

Potato Pizza

Crustless potato pizza with thin-sliced potatoes, rosemary, garlic, red pepper, and melted provolone and Parmesan. No dough needed for crispy, golden, cheesy results.

Sun-Dried Tomato & Provolone Bread

Savory quick bread loaded with sun-dried tomatoes, provolone cheese, pine nuts, and scallions. A no-yeast buttermilk loaf that keeps for days.

Tomato Cheese Tart

Tomato cheese tart with provolone, Parmesan, fresh basil, and thick tomato slices baked in a blind-baked pastry shell. A savory Italian-style tart best with peak-season tomatoes.

Spam Hawaiian Pizza

SPAM Hawaiian pizza loaded with provolone, sweet pineapple chunks, red onion, and green pepper on a ready-made crust. Baked until golden and bubbly, this tropical twist on pizza night takes just 40 minutes.

Cumin Rice with Eggplant & Peppers

Fragrant cumin-spiced brown rice baked with tender eggplant, sweet bell peppers, and tomatoes in a golden turmeric-ginger sauce, finished with melted cheese.

Classic New Orleans Muffuletta

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Muffallatas & Olive Dressing

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Penne with Wild Mushroom Sauce

Penne with wild mushroom sauce built on shallots, chicken stock, and a two-cheese melt of fontina and Parmigiano-Reggiano, finished with fresh basil and thyme. A rustic Italian weeknight pasta with earthy, silky depth.

Celery Soup (Zuppa Di Accia)

Zuppa di Accia is a rustic Italian celery soup ladled over toasted bread with hard-boiled eggs, dried sausage, and sharp cheeses. A Tuscan bowl that warms the soul.

Noodles with Smoked Pork & Rosemary

A scrumptious dinner that is perfect for two lovers watching the snow fall before Christmas.

Rice with Spinach Herbs & Cheese

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

Garlicky Whole Wheat Provolone Focaccia

Garlicky whole wheat focaccia studded with provolone and fresh oregano, dimpled and drizzled with toasted garlic oil that pools in every dent. A hearty semolina crumb under a crackly, golden top.

Red & Yellow Pepper Tart

Red and yellow pepper tart layers slow-stewed sweet peppers, provolone, and black olives in a savory custard over a pesto-painted crust. A colorful vegetarian tart that eats like the Mediterranean on a plate.

Southwest Chicken & Cheese

Southwest chicken and cheese pan-fries pounded chicken breasts, then smothers them with sauteed onions, mushrooms, green chiles, and jalapeno, finished with melted provolone.

Olive Potato Frittata

Italian olive potato frittata with eggs, black olives, fresh oregano, and melty provolone. A one-skillet brunch or light supper that finishes under the broiler.

All 94 recipes