Provoleta
Provoleta is an Argentine provolone made by spinning the curd, sold in small discs that hold their shape over fire. It is grilled until part-melted and eaten at the start of an asado, often with oregano, chilli flakes and bread.
Key Facts
| Country of Origin | Argentina |
| Specific Origin | Córdoba, Argentina |
| Milk Type | Water buffalo's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 45% |
| Texture | Semi-hard, artisan |
| Flavor | Mild, smokey |
| Aroma | Fresh |
| Colors | Pale yellow |
| Forms | Small discs, 10 to 15 cm (4 to 6 inches) across, 1 to 1.5 cm thick |
| Also Known As | Spinning Argentine provolone cheese |
What is Provoleta Cheese?
Provoleta comes from Córdoba, Argentina. Natalio Alba, an immigrant from the Italian region of Calabria, adapted provolone in the 1940s into a smaller version, drawing on Calabrian cheeses such as provola silana and caciocavallo and on the Argentine asado.
The method entered the Argentine food code in 1955, and Alba registered a trademark for the name in 1963. Only in 2008 did the brand name officially become a generic one.
The dough is spun so the cheese stays dense and keeps its form when cooked. Discs measure 10 to 15 cm (4 to 6 inches) in diameter and 1 to 1.5 cm in height. The cheese is firm and holds its shape on the grill.
Cooks coat the disc in flour, top it with chilli flakes and oregano, then set it directly on the grill, on small stones or inside a foil plate, and cook it until part-melted. It can also be heated indoors in a cast-iron pan.
Grilled provoleta opens an asado, before the grilled meat. It may be seasoned with chimichurri, a mixture of oils and spices, and is usually eaten communally with bread. The stuffed version, provoleta rellena, carries fillings such as ham, barbecue sausage or morcilla, cheese, vegetables, peppers and onions.
How Does Provoleta Cheese Compare?
The most relevant cheeses to compare Provoleta against.
