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Provolone Piccante – aged Italian provolone cheese with sharp flavour and firm texture.
sliced provolone piccante cheese
sliced provolone piccante on dark backgorund
Affetto Italiano

Provolone Piccante Cheese

Sale price£4.99

Sharp and savoury Provolone Piccante cheese, aged and crafted in Italy. Perfect for grating, melting, or enjoying on a cheeseboard.

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Important Notice

We’re on holiday 5th–16th. Last dispatch 4th March.

Orders between 15th and 16th March resume shipping on 17th.
Provolone Piccante – aged Italian provolone cheese with sharp flavour and firm texture.
Provolone Piccante Cheese Sale price£4.99

Provolone Piccante Cheese

Looking for bold, authentic Provolone cheese in the UK? Our Provolone Piccante delivers a rich, sharp flavour with a firm, grainy texture – perfect for anyone who loves intense, matured cheeses.

This traditional Italian cheese is part of the pasta filata family, made from cow’s milk and aged for a minimum of four months. The result is a tangy, piquant taste that deepens with time, giving Provolone Piccante its signature bite.

Whether you're grating it over pasta, melting it in a panini, or serving it alongside spicy condiments on a cheeseboard, Provolone cheese brings strong, savoury flavour to every dish.

How to enjoy

There are countless ways to enjoy Provolone Piccante:

  • Slice and serve as a table cheese.
  • Melt in paninis, casseroles, or baked pasta.
  • Grate over pizza, risotto, or roasted vegetables.
  • Pair with cured meats like prosciutto for a classic Italian antipasto.
  • Serve on a cheeseboard with spicy jams, olives, or mustards.

Its bold flavour makes it ideal for anyone who enjoys aged, tangy cheeses. Whether you're building an antipasti platter or making gourmet toasties, Provolone cheese is a must.

Origin

Provolone Piccante originates from the Po Valley in southern Italy and has been a staple of Italian cheese-making since the 1800s. The name comes from prova or provola, Neapolitan for “globe-shaped”, reflecting its traditional round form.

Crafted from cow’s milk and aged with goat or lamb rennet, this cheese develops its distinctive piccante (piquant) flavour over time. After the Napoleonic era, cheesemakers brought their craft northward, and today, the best-quality Provolone Piccante still comes from Lombardy and Veneto, where tradition and flavour go hand in hand.

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