Sharp provolone is the aged, pungent style of provolone, a stretched-curd cheese from Italy.

• Milk: cow’s
• Style: pasta filata (stretched curd), firm
• Also called: provolone piccante (the mild version is provolone dolce)
• Aged: months to a year or more, depending on the producer

Sharp vs. mild

Both are pasta filata cheeses, meaning the curd is heated and stretched. The difference is mostly enzymes and aging: provolone dolce is milder and aged for a shorter time, while provolone piccante is made with different enzymes and aged longer, which gives it that sharp, pungent flavor and a firmer, sometimes crumbly texture.

What to pair it with

One cheese guide suggests full-bodied reds such as Aglianico or Barbera d’Asti, plus honey or jam. It’s also great grated over pasta. For more ideas, see What wine or whiskey goes with cheese?

Wrapping up

If you want a sharp, salty cheese that stands up to a big red wine, sharp provolone is a good one to try.