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Say Cheese! Provoleta, Grilled Provolone

A whole cow's milk cheese native to Southern Italy, provolone is now produced in other regions of the world. It has a mild flavor and semifirm texture. The cheese comes in various forms, ranging from a long salami-like shape to a squat-pear formation ideal for hanging. Provolone has a cream-colored rind and white to light-yellow interior. Most of it's aged two to three months, but some is aged up to a year. The older cheese has a deeper yellow color and more pronounced flavor. Provolone is a versatile cooking cheese because it is great for both melting and grating. To find out how I recently enjoyed it, hot off the grill,


Provoleta, or grilled provolone cheese, is a classic Argentine dish. The cheese is normally served at the Argentine grill fest known as an asado, but it makes a wonderful starter to any alfresco meal. Although the cheese can be marinated or topped with chimichurri, it's equally delicious plain. I served mine with charred bread and nduja; however, feel free to get creative with the accompaniments.





oil for the grill
2 slabs of provolone cheese, cut about 1-inch thick
grilled bread, for serving


  1. Turn on a grill and heat to medium warm. Brush the grill with oil.
  2. Place the cheese slabs directly on the grill. Cook until the cheese has grill marks and begins to melt about 2-3 minutes. Flip and cover the grill. Cook for 2-3 minutes more until the other side of the cheese is grilled and the entire slab is warmed through.
  3. Enjoy immediately with grilled or toasted bread, crackers, salami, etc.

Serves 6-8.



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Join The Conversation
Kevin2628110 Kevin2628110 3 years
cheesy gold =)P
AmberHoney AmberHoney 6 years
Hubby just came home with yummy stuff and I'm gonna have it first time tonight.
AbbyHintz AbbyHintz 6 years
In my favorite childhood book, Heidi, the grandfather would always make toasted cheese. That's what this reminds me of. Looks great.
jenintx jenintx 6 years
When I was in France a few years ago, the family we were staying with served provolone with every meal (or at least that's what they told us it was...there was the language barrier). It was SO good. I haven't found any in America that can compare, but I love provolone either way. I would have never thought you could grill it either, but I think I'll give it a try.
CoconutPie CoconutPie 6 years
I would seriously eat the whole thing. :drool:
chiefdishwasher chiefdishwasher 6 years
Who would have thunk you could grill cheese with out the sandwich part? That toast looked perfectly done.
fuzzles fuzzles 6 years
smaine07 smaine07 6 years
dear god, i need some of that..
brownsugamama brownsugamama 6 years
Amen mondaymoos.
dootsie dootsie 6 years
That looks deliciously dangerous.
mondaymoos mondaymoos 6 years
Um. Holy yum.
Food Food 6 years
Wild. I must try this! The oozing cheese looks simply divine.
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