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)
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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.
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.
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.