14 - 17oz. blocks Producers use more and different cultures to make Provolone than for Mozzarella. These additional cultures result in fuller flavors and allow Provolone to age well. In earlier times, Italian cheesemakers heated curing rooms with wood fires, which imparted a slightly smoky flavor to the cheese. Today, Wisconsin cheesemakers produce smoked and unsmoked Provolone. Flavor changes from slightly piquant when young to sharp when aged. Firm texture becomes more granular with age. Plain or smoked. SLICE for sandwichesSHRED for pizza and fillingsDICE on salads Due to the perishable nature of our products, we do not ship over the weekend. Most orders placed Thursday-Sunday will ship the following Monday, unless Saturday delivery is available in your area. We will notify you with a tracking number once your package ships. Suggested Use: Take as directed on product label. Consult with a healthcare professional before use if you are pregnant, nursing, taking medication, or have a medical condition. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Return Policy | Terms of Service
