Provoleta is the name given to an Argentinian cheese that tastes very similar to traditional provolone cheese. However, what makes this appetizer so unforgettable is that the cheese is cooked on an open grill until the cheese is browned on the exterior and the interior is almost completely melted.
Steps to Make It
- Gather the ingredients.
- Put the cheese out on your counter to dry in the open air for a few hours.
- In the meantime, make the chimichurri. Add garlic, parsley, oregano, oil, vinegar, salt and red pepper to a food processor. Pulse until the herbs and garlic reach a coarse to medium fine consistency. Remove to a bowl and set aside.
- When at least one side of the cheese has a bit of a dried skin, fire up the charcoal grill. Have a small cast-iron pan handy in case the cheese gets too melty. Grill the cheese on the dry side until crisp and lightly browned. Flip the cheese over into the cast-iron pan. Put the pan on the grill and melt the cheese to your desired level. Remove from heat.
- Drizzle your bread with oil and quickly grill it on both sides. Remove and serve with the provoleta and chimichurri.
The grilled provolone can be served with or, if desired, on the toasted bread.
Italian CHEESE Explained: The Different Types and How to Use Them
FAQ
Is provoleta the same as provolone cheese?
What is the difference between Provo and provolone cheese?
Is provel and provolone the same thing?
What cheese is closest to provolone?
Is provolone the same as provoleta?
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.
What is Provolone & provola cheese?
Provolone and provola are two stretched curd kinds of cheese that are part of Italian gastronomy and are appreciated for their irresistible taste.
What is provoleta cheese?
Provoleta is, in fact, the trademark name of a cheese invented around 1940 specifically for grilling and serving as an appetizer in advance of the chargrilled meats for which Argentina is famous. It’s like provolone, but not exactly the same.
Where is provolone cheese made?
Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, particularly, the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.