Pasta filata Cow’s milk

Provolone Piccante

Stretched curd hung on ropes and aged with kid rennet until it bites back.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Pasta filata like mozzarella, but pressed into large shapes — pears, cylinders, torpedoes — tied with rope and hung to age. The *piccante* version uses kid or lamb rennet, which is where the sharpness comes from.

At 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.

Tastes of

pepper savoury broth butter a sharp finish

Put it next to

Aglianico Salami Olives Crusty bread