Provolone Cheese

Provolone cheese is traditionally formed with large heads weighing from 5 kg. The shape can be very diverse – cylindrical, spherical, pear-shaped. At home, it is convenient to use round molds for heads weighing about 2 kg. The production technology is identical to that described in the previous section for the cachocovallo cheese. You can salt it both in brine and dry. Once the crust has begun to form, you can brush on olive oil a couple of times. Although such a coating is not typical for cheese of the filato pasta group, but when using the mold, the crust covered with butter will be better than usual.