Provolone Dolce

Provolone Dolce is produced from selected cow's milk in Italy and made in the same way as mozzarella and bocconcini. Provolone Dolce is aged for 2-3 months, has a pale yellow to white colour and sweet taste. As it is aged for only a short period of time, it maintains the delicacy of the milk taste in the cheese.

Provolone is mild, milky and slightly sweet in flavour with a clean, flexible, rubbery and squeaky texture and mouthfeel. This prized cheese is ideal as a cooking ingredient, especially on pizza, melted on meat, or sliced in toasted sandwiches. Made from pasteurized cow's milk.

$32.55/kg (Approximate portion size 200g)

Price indicated is per unit.
Price indicated may differ higher or lower upon packing your order, depending on the exact weight of the product.

Knights attempts to give you an estimated price based on the average size/portion for this product.
Serving Suggestion

Wine pairing:

This cheese goes well with sparkling wine, sparkling moscato or Prosecco, a fruity aromatic white wine such as Pinot Grigio, or a soft to medium bodied aromatic red such as Tempranillo, Shiraz Viognier or Pinot Noir..


At the table, it could be served with hot chutneys, homemade breads and flat breads. Nuts and dried fruits also complement this cheese.

Recipe Idea

Baked Provolone with Tomatoes, Marjoram and Balsamic

Thick slices of provolone baked under a tangy-sweet tomato topping make a to-die for starter. Serve with warm, crusty bread.

(Serves 4)


4 x 150g thick slices of provolone cheese

1 medium tomato, diced

1 clove of garlic, crushed

1 tbsp. extra-virgin olive oil

1 tsp. chopped fresh marjoram or oregano

Salt and freshly ground black pepper

1 tsp. balsamic vinegar


Position a rack in the centre of the oven and heat the oven to 160 degrees.

Arrange four individual shallow gratin dishes on a rimmed baking sheet. Put 1 round of provolone in each dish.

In a small bowl, combine the tomato, garlic, oil, marjoram, 1/4 tsp. salt and a few grinds of pepper. Divide the tomato mixture among the four dishes, scattering it over and around the cheese.

Bake until the cheese is slightly melted, about 5 minutes.

Drizzle each serving with 1/4 tsp. of balsamic vinegar and serve immediately.