Provoleta: a Much-loved Cheese for Melting and Grilling

Derived from traditional Italian provolone, but with its own character and a local feel, provoleta is a semi-hard, low-moisture cheese with a slightly spicy flavor, made with cow’s milk. Its unique, cylindrical shape makes it ideal for slicing. 

This Argentinian stretched-curd version of provolone, commonly known as provoleta, was created especially to be grilled on a barbecue. The process of stretching the curd is essential for ensuring that the cheese does not lose its shape or run when cooked. 

Provoleta can be barbecued directly on the grill, or on a ceramic dish or an iron griddle known as a provoletera. It is usually dusted with flour or rubbed with olive oil to prevent it from sticking to the griddle and to make it crisp on the outside.

There are various ways of serving provoleta. It can be eaten with olives, basil, or roasted peppers, or cooked Neapolitan-style. Some people cook different kinds of cheese in the same way, achieving similar results with different flavors.

Practically each house, each grill and each restaurant have a distinct way of making it, and every Argentinian, a favorite way of eating it. Like this irresistible combo with grilled provolone, panceta and fried egg. Not recommended for heartburn!

This unique delicacy is the result of the fusion of Italy’s love for cheese with Argentina’s love of barbecuing. Even now, 100 years later, it continues to delight Argentinians and visitors alike.