{"data":{"slug":"provolone-piccante","name":"Provolone Piccante","country":"Italy","milk":"cow","style":"stretched","style_label":"Pasta filata","strength":4,"strength_label":"Bold","summary":"Stretched curd hung on ropes and aged with kid rennet until it bites back.","image":"https:\/\/havarti.org\/cheeses\/provolone-piccante\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/provolone-piccante","region":"Lombardy \/ Veneto","aka":null,"texture":"Firm, layered and slightly flaky","rind":"Thin, waxed or oiled, marked by the ropes it hangs from","age":{"min_months":6,"max_months":24,"label":"6 mo \u2013 2 yr"},"description":"Pasta filata like mozzarella, but pressed into large shapes \u2014 pears, cylinders, torpedoes \u2014 tied with rope and hung to age. The *piccante* version uses kid or lamb rennet, which is where the sharpness comes from.\n\nAt a year or more it is peppery, savoury and just short of aggressive. The *dolce* version, made with calf rennet and aged briefly, is a different and far milder cheese.","flavour_notes":["pepper","savoury broth","butter","a sharp finish"],"pairings":["Aglianico","Salami","Olives","Crusty bread"],"vegetarian":false,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"caciocavallo","name":"Caciocavallo","url":"https:\/\/havarti.org\/api\/cheeses\/caciocavallo"},{"slug":"kashkaval","name":"Kashkaval","url":"https:\/\/havarti.org\/api\/cheeses\/kashkaval"},{"slug":"halloumi","name":"Halloumi","url":"https:\/\/havarti.org\/api\/cheeses\/halloumi"},{"slug":"burrata","name":"Burrata","url":"https:\/\/havarti.org\/api\/cheeses\/burrata"}]}}