What is "provolone" in Italian cuisine?
Provolone is an Italian cheese. It is an aged pasta filata (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long. Provolone-type cheeses are also produced in other countries.
The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.
The term provolone (meaning "large provola") appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy and assumed its current large size. The smaller sized variant is called provola and comes in plain and smoked (affumicata) varieties.