Provolone, like mozzarella, is a pulled or stretched curd cheese, but the difference is that is than be aged.
Provolone is called Mild when is aged for two/three months, its taste is delicate with a soft texture.
Provolone Piccante is aged for more than six months, getting a much stronger flavour.
The term Provolone (meaning large provola) appeared around the end of the 19th century when it started to be manufactured in Campania. Modern Provolone has smooth skin and is produced mainly in the regions of Lombardy and Veneto. It is produced in different shapes. Some are like a very large sausage which may be up to 30 cm (1 ft) in diameter and 90 cm (3 ft) long, whilst others come in a truncated bottle shape or a large pear shape which has a characteristic round knob for hanging.