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	provolone@Everything2.com
		Provolone is a smoked cheese, and since it endures a cheddaring process, it is a close relation to the cheddar family of cheeses.
		Young provolone is recommended for consumption with bread, or with fruits and vegetables such as pineapples, apricots, red or green peppers, and green onions.
		Provolones are usually made in weights ranging from 3.5 to 6 kilograms, but it is available in weights up to 90 kilograms.
	www.everything2.com /index.pl?node=Provolone (310 words)

	Provolone
		Semisoft provolone is used on Italian-style sandwiches (the forerunners of the hoagie or submarine).
		Italian-style aged provolone is a hard, sharp-flavored cheese used for grating.
		American-style provolone is produced in the cheese factories of Wisconsin, and is typically sold in delis and supermarkets in a 9- to 12-pound (4 to 5.4 kg) tube intended for slicing.
	www.pccnaturalmarkets.com /health/Food_Guide/Provolone.htm (221 words)

	Food: Ingredients: Provolone
		Provolone comes in an incredible number of sizes, shapes and varieties: tronco-conica (a pear-shaped form created when the cheese is hung by a cord to dry), round, spherical, ovular, parallelepiped, and sausage-shaped, to name a few.
		Provolone, on the other hand, is defined as pasta filata housed in a thin, smooth crust, which is golden-yellow in color.
		Provolone makes a wonderful addition to gnocchi, omelets, small tarts, or gratin, and can also be served al naturale over salads dressed with olive oil, salt and pepper.
	www.italiancookingandliving.com /food/essentials/provolone.html (469 words)

	Il Provolone del monaco \| Il formaggio originale di Arola
		Di antiche origini, il provolone del monaco è un formaggio con un'aroma ed un gusto particolare, per effetto della qualità del latte adoperato, del periodo di lavorazione, del caglio e della sua stagionatura.
		Il provolone del monaco può essere, sempre a secondo della sua stagionatura, di sapore dolce ed elegante, leggermente piccante ed intenso oppure marcatamente piccante e travolgente.
		Dopo almeno 4 mesi di stagionatura, il provolone del monaco è gia ricercato per il suo sapore dolce è lievamente piccante.
	www.provolone-del-monaco.it (506 words)

	Provolone del monaco - Typical cheese of Sorrento Italy
		This breed created in Agerola in the middle of the 19° century is fruit of a series of attempts from the borboni to improve the cattle breed of defective origin.
		The characteristic of the pastures of the Lattari Mounts, place of election for the production of this cheese, and the seasoning environment, characterize the aroma of the provolone of the Monaco that is exalted from the length of the period of seasoning.
		The external aspect of the cheese is characterized from the hazelnut colour and/or reddish crust.
	tasteofsorrento.sorrentoinfo.com /articoli/provolone_monaco_eng.asp (417 words)

	Provolone cheese -- Facts, Info, and Encyclopedia article (Site not responding. Last check: )
		Provolone is an (A native or inhabitant of Italy) Italian cheese.
		Provolone is today a whole-milk cow cheese with a smooth skin produced mainly in the (A European river; flows into the Adriatic Sea) PO Valley regions of (A region of north central Italy bordering Switzerland) Lombardia and (A region of northeastern Italy on the Adriatic) Veneto.
		Provolone is a semi-hard cheese with taste varying greatly from “Provolone Piccante” (Piquant) by the very sharp taste, to “Provolone Dolce” (Sweet) with a very mild cheesy taste.
	www.absoluteastronomy.com /encyclopedia/p/pr/provolone_cheese.htm (209 words)

	Aged Provolone
		Provolone is an Italian cheese made from buffalo milk or cows’ milk.
		When aged for just a few months, provolone is sold as a table cheese; when aged for six months or longer, it becomes a very hard cheese used for grating.
		This is young provolone, a semisoft, smooth table cheese that is mild in flavor.
	www.truestarhealth.com /Notes/1638004.html (564 words)

	Gourmet Retailer
		Some consider name-controlled Provolone to be the most famous descendent of Caciocavallo, another D.O.C. cheese that is believed to be the oldest of its type, dating back as it does to at least the first century and perhaps earlier than that.
		Provolone is made from whole milk and uses either calves' rennet in the case of the milder examples, or kid's rennet for the stronger varieties.
		Provolone is a very popular cheese, both in Italy and here in the U.S., as it pairs well with all sorts of cured meats, olives, peppers, pickles, and of course, crusty country breads, all washed down with wine or beer.
	www.gourmetretailer.com /gourmetretailer/icopyright_display.jsp?vnu_content_id=1790047 (1048 words)

	Provolone cheese - Wikipedia, the free encyclopedia
		Provola cheeses originated in Southern Italy where they are still produced mostly in 5 to 12 inches long pear shapes, with a spherical knob on top for hanging.
		Provolone is today a whole-milk cow cheese with a smooth skin produced mainly in the Po River Valley regions of Lombardia and Veneto.
		It is produced in different forms: shaped like large salami up to 12 inches in diameter and 3 feet long; in a watermelon shape; in a truncated bottle shape; or also in a large pear shape with the characteristic spherical knob for hanging.
	en.wikipedia.org /wiki/Provolone_cheese (199 words)

	Provolone Cheese
		This amazing blend of flavors begins with natural Provolone cheese, fresh peppers, ham and two kinds of salami rolled within poppy-seeded dough.
		It's then baked to golden perfection, ensuring deliciously melded flavors.
		Antipasto gift set provides gourmet snacking in all its fineryDress up any table with this selection of provolone cheese, garlic sausage, garlic-stuffed olives and penneServing tray and salad forks make tossing and serving easy
	www.cheesestore.net /provolone-cheese.htm (135 words)

	Kitchen Dictionary: provolone
		Provolone, like mozzarella, is a pulled or stretched curd cheese with two varieties.
		Dolce (mild Provolone) is aged 2-3 three months, and is a semisoft, mild, smooth table cheese.
		Provolone used for cooking, dessert purposes and grating.
	www.recipezaar.com /library/getentry.zsp?id=662 (179 words)

	I Love Cheese!, Cheese Profile
		The authentic Italian-style Provolone is much different from the Provolone you usually put on your sandwich.
		Full-bodied whether it's mild to aged, it is buttery with a slight snap.
		Italian-style Provolone is made in a variety of shapes and sizes, though it's most often found in a pear-shape.
	www.ilovecheese.com /cheese_profile.asp?Cheese=Provolone (213 words)

	[No title]
		Provolone Valpadana is a half-hard mature cheese, obtained by full cream milk with a natural fermentation acidity.
		Provolone Valpadana is produced with raw milk; the starters, used to obtain a progressive acidification of milk and curd, are thermophile milk enzymes.
		Provolone Valpadana cheese is produced, matured and commercialised under the supervision and the control of the "Consorzio Tutela Provolone".
	www.homestead.com /salvatorecucina/files/provolone.htm (861 words)

	PROVOLONE VALPADANA D.
		Provolone is a half hard mature cheese from whole milk, made through a progressive acidification of milk and curd by thermophile enzymes.
		Provolone is sold sliced in wheels or wedges, or in whole forms.
		Consorzio di Tutela Provolone trademark seal specifies geografic origin,and it is fastened to cheese strings.
	www.fcs.it /provolonedop.htm (674 words)

	Provolone
		Provolone is a mild semisoft cheese well-suited for grating and cooking; it’s also a fine choice for sandwiches and makes a good accompaniment for
		American-style provolone is produced in the cheese factories of Wisconsin, and is typically sold in delis and supermarkets in a 9- to 12-pound (4 to 5.4 kg) tube intended for slicing.
		Semisoft provolone is used on Italian-style sandwiches (the forerunners of the hoagie or submarine).
	www.truestarhealth.com /Notes/1893007.html (367 words)

	Provolone Auricchio Cheese ::: yndella.com
		This Provolone is produced from selected cow milk by using the famous "Auricchio mild rennet", which allows to maintain the delicacy of this cheese.
		It is certain that Provolone originated in southern Italy, but a lack of agreement among authorities on the subject means that it is impossible to be definite about the precise region.
		The term "Provolone" does not appear until the end of the last century, around the same time as the production of the cheese moved northwards and the cheese assumed its currently larger size.
	italianvinegar.yndella.com /Provolone+Auricchio+Cheese_911_2.aspx (164 words)

	provolone (Site not responding. Last check: )
		Provolone was the first of the original three Big Cheeses.
		Provolone accepted Mozzarella's offer to be a priest.
		Provolone wrote the Lost Book of Atari, and made beer and complementary peanuts our holy sacraments.
	www.geocities.com /asiago_swiss_provolone/provolone.html (81 words)

	iGourmet.com - Encyclopedia of Cheese
		Provolone: Provolone has a slightly smoky flavor and is mellow and compact with a smooth, paste-like texture.
		Provolone has an inedible crust and has strings to hang from rafters.
		However, it is better known as a table or sandwich cheese.
	www.igourmet.com /st_encyclopedia.asp (3506 words)

	provolone cheese Definition in the Food Dictionary at Epicurious.com
		Most provolone is aged for 2 to 3 months and has a pale-yellow color.
		Provolone is packaged in various sizes from little pear-shaped packages to giant sausage-shaped 200-pounders.
		Provolone is also now manufactured in the United States.
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=4126 (245 words)

	Positive Potential
		But, while their origins are similar, the difference between mozzarella and provolone is like the difference between a good table wine and a fine vintage wine, say provolone enthusiasts.
		Provolone can have different flavor profiles, depending on the amount of aging it receives.
		Traditionally, provolone is hung by a rope in smokehouses to absorb the flavor.
	www.pizzatoday.com /makeline_articles.shtml?article=NDA5c3VwZXI0MDZzZWNyZXQ0MTM= (1024 words)

	Ledo Pizza and Pasta Menu
		Provolone cheese, served with a side of spaghetti.
		Sliced turkey, bacon, tomato and Provolone cheese oven toasted, served with light ranch dressing and crisp lettuce.
		A generous portion of authentic Italian deli meats and Provolone cheese thinly sliced and served with lettuce, tomato and mayo.
	www.ledopizza.com /menu.html (931 words)

	LouieNep/Food : Provolone Stuffed Chicken (Site not responding. Last check: )
		Because I'm such a great husband (ahem), I thought I'd give it a shot for dinner tonight, based only on what I understood from her description.
		Since we bought a hunk of provolone yesterday, that's what I used- but feel free to try it with other cheeses.
		If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear.
	www.louienep.com /food/archives/provolone_stuffed_chicken.php (320 words)

	About Provolone (Site not responding. Last check: )
		She reinterprets such classics as quiches, adding broccoli and provolone or caramelized tomato and corn, and rediscovers dishes from the past, including the savory bread puddings called strata.
		„Auricchio Provolone cheese is made from the kneading and streching of cow's milk curd.
		However, Auricchio Provolone is the preferred provolone throughout Italy and the rest of the world.
	www.opencoffee.com /provolone.htm (777 words)

	Mozzarella & Provolone Cheese Recipes
		The Pasta Filatas such as Provolone and Mozzarella have been a long-standing source of fascination for me as a cheesemaker, as well as a wellspring of real frustration because of the variability and lack of quality produced by some of the recipes floating around.
		One day the curd I made from these recipes would stretch like taffy, the next it would sit like a lump in the hot water, or worse, seize up into a hard, dry mass.
		This recipe for Provolone and its cousin, Mozzarella, is a variation on that idea.
	www.gourmetsleuth.com /recipe_mozprov.htm (921 words)

	Provolone - Reviews on RateItAll (Site not responding. Last check: )
		provolone is a nice change once in a while.
		Provolone is not the best, but it is tasty on sandwiches.
		Oh yeah, I do love provolone, a harder cheese..great sliced on sandwiches..it is my standard cheese on the subs that I order, and is great to snack on..
	www.rateitall.com /showitem.aspx?itemid=2668 (298 words)

	Provolone Cheese - Glossary from Hormel Foods
		It is pale yellow in color but deepens in color and flavor the longer it is aged.
		Provolone is a good cooking cheese and when aged it becomes harder in texture, so it can be used for grating.
		American versions of this cheese, generally very mild, are sold in rounded or square blocks that are cream colored.
	www.hormel.com /kitchen/glossary.asp?id=35146&catitemid= (198 words)

	VT Provolone Cheese from Country Store Creativity (Site not responding. Last check: )
		The result is an aromatic pale yellow provolone with a firm texture.
		The Aged Provolone is a mild cheese just slightly on the tart and salty side.
		The Maple Smoked Provolone has a mild, smoky flavor tinged with the essence of maple.
	countrycreativity.com /VermontCountryStore-40790.html (150 words)

	PIZZA RECIPES - Tomato Fennel Pizza with Provolone Cheese - Food Reference Recipes
		The assertive provolone cheese is a pungent surprise.
		Toss the mozzarella and provolone cheeses together and sprinkle on the pizza.
		Bake the pizza, in the pan or on a preheated pizza stone, for 8 to 12 minutes, until the crust is golden and crisp.
	www.foodreference.com /html/tomato-fennel-pi.html (479 words)

	Saveurs du Monde / Provolone - Italie
		L'appellation Provolone est dérivé du mot napolitain prova/provola qui indique, en Campanie, un laitage typique à base de lait de buflonne, à pâte filée, consommé frais.
		Le Provolone fort est obtenu généralement à partir du caillé de chevreau durant les traites d'hiver.
		Le Provolone doux ou moelleux utilise au contraire du caillé liquide de chevreau.
	saveurs.sympatico.ca /ency_5/italie/5provhis.htm (383 words)

	Provolone, pesto layers make colorful nibble
		Maria Walwork's Provolone Terrine has the finesse of a complicated appetizer, the delicacy of a layered dish and a satisfying, rich flavor.
		Sun-dried tomatoes, pesto, garlic, cream cheese and pistachios are layered between slices of provolone.
		Walwork suggests asking the deli to slice the provolone very thin and serving the appetizer cold.
	www.azcentral.com /home/food/articles/1222favoritefood22.html (140 words)

	Cheesecyclopedia
		Use a Mozzarella and Provolone blend on pizzas, veal or chicken parmigianas, lasagnas and casseroles.
		Producers originally tied rope around Provolone to hang it in the curing rooms.
		In Italian, the plural of Provolone is Provoloni, pronounced "Provolone´ee." Manteche is made by hand, wrapping mild Provolone around sweet cream butter.
	www.wisdairy.com /cheeseinfo/cheesecyclopedia/cheesecyclopedia.asp?searchvariety=52 (300 words)

	Welcome - Advantage International Foods Corporation
		Tom said: "I've always believed there had to be an aged Provolone that was very high in quality, had true authentic Italian taste, and was a good value - After several trips to Italy and evaluating numerous Provolones, I tasted the BELLA COLLINA Sharp Provolone from Cremona and realized my search was finally successful.
		Not all Provolone's are the same - and BELLA COLLINA Sharp Provolone Valpadana proves this point.
		Aged a minimun of 7 months under the watchful eyes of the master cheesemakers of our Casearia, this is an ideal cheese for snacking, on salads, sandwiches, or shredding for cooking and over pasta.
	www.advantagefoods.com /news.cfm?id=3 (255 words)

	Rammy's Sub Contractors - Oven-baked Subs
		Our Beef is packed with slow-cooked beef dripping with au jus, melted over with Provolone cheese and topped with hot peppers to your liking.
		This sub is heaping with fresh tuna and melted over with Provolone cheese, topped with our quality toppings and oven-baked to perfection.
		This sub is loaded with Meatballs, our quality tomato sauce, melted over with Provolone cheese and complimented with oregano.
	www.rammys.com /subs.htm (400 words)

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