Talk:Provolone

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The term Provolone (meaning large Provola) appeared around the end of the 20th Century

Shouldn't that be 19th century?

• Aye, it should. Have edited it accordingly. 83.217.175.193 12:20, 3 July 2007 (UTC)

This cheese smells and tastes like puke!!!!!!! —Preceding unsigned comment added by 131.191.64.130 (talk) 01:43, 12 November 2007 (UTC)

In the Rio de la Plata area, "provoletas" are not seasoned with the characteristic chimichurri sauce (they may, but this is not usual) because chimichurri is strongly based in garlic. The classic seasoning is only made of olive oil, oregano and salt ("al oreganato"). A common variation adds hot red pepper (ají picante), tomato and sometimes basil. Garlic is very rare and this makes the main difference from chimichurri. (An Argentine) —Preceding unsigned comment added by 67.164.165.182 (talk) 19:37, 24 February 2008 (UTC)

[edit] American Provolone

I wondered if american provolone was produced differently than the traditional stuff. In America, there certainly are many companies that produce it, with wildly varying quality. Just wondering why.72.78.154.193 (talk) 05:45, 25 February 2008 (UTC)