Provolone
From cow's milk. Originally created in Casilli near Mount Vesuvius near Naples, it is now also made in Lombardy and Veneto.
Provolone Picante
A sharper and piquant version aged for at least four months.
A mass import, but if served at the right temperature and properly stored is is quite nice. It is not very intense, bit nutty in flavour with hints of herbs, balanced saltiness and a tangy aftertaste. 3/5