provolone
A semi-hard Italian cow's-milk cheese, mild and milky when young (dolce) and noticeably sharper and firmer as it ages (piccante), melting smoothly in either form. Common on sandwiches and layered into subs for its meltability plus its stronger flavor than mozzarella.
Buying guidance
Deli-sliced young dolce provolone is the mild, easy-melting kind most sandwiches expect; aged piccante provolone is sold in smaller wedges, tastes noticeably sharper and saltier, and works better eaten in small amounts or grated than melted in quantity. Check for this dolce-versus-piccante distinction on the label, since the two behave quite differently once melted.
Substitutions
- Mozzarella -- milder and stretchier, a close swap for melting where sharpness isn't the point.
- Sharp provolone or aged Asiago used in a smaller amount -- for more bite than mild provolone gives.
- Swiss cheese -- nuttier flavor, a similarly good melt, different character overall.
Tips & common mistakes
Provolone sliced thick can blister and brown on the surface under a broiler before the inside has fully melted -- slice it thin if even melting matters, rather than relying on a longer, hotter broil to catch the center up.
Storage
The firmer, more aged piccante style keeps noticeably longer wrapped in the refrigerator than the softer, higher-moisture dolce style, similar to the gap between a hard aged cheese and a young one -- use young dolce provolone within a shorter window.