Dietz & Watson Smoked Provolone Cheese

What it is

This is a semi-hard, cow's milk cheese from Italy. It has a distinctive smoky flavor and aroma, achieved through a smoking process. The cheese itself is typically pale yellow to white, with a smooth texture that can become slightly firmer with age. It melts well, making it versatile for many culinary applications. The smoking process imparts a rich, savory depth that sets it apart from unsmoked varieties.

How people cook with it

Smoked provolone is excellent for both cooking and enjoying as is. Its unique flavor profile adds complexity to dishes.

• Sandwich topping
• Pizza ingredient
• Cheese board addition
• Melting in hot dishes

Slice it thinly for sandwiches, layering it with deli meats and other toppings. For pizzas, grate or chop it and sprinkle generously over the sauce and crust before baking. It can also be cubed and added to a cheese board, perhaps paired with fruits or nuts. When cooking, its excellent melting properties make it ideal for grilled cheese sandwiches, quesadillas, or topping baked pasta dishes. The smoky notes complement a variety of ingredients.

How it differs from similar foods

Compared to regular provolone, this variety has a pronounced smoky taste and aroma due to the smoking process. This adds a deeper, more savory dimension. Unsmoked provolone is milder and tangier, with a cleaner dairy flavor. The smoke infusion creates a richer, more complex profile that can stand up to bolder flavors.

Who it is for

Home cooks and cheese lovers who appreciate a robust, smoky flavor in their meals and snacks.

How to keep the rest

Once opened, wrap any remaining cheese tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator. This helps to prevent it from drying out and absorbing other odors from the fridge. Consume within a reasonable time for best quality.

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