Aged Provolone
Southern Provinces and Lombardy, Italy Some Lombardy are DOP

This ain't the deli slicing loaf! The pasta filata style of cheese is indigenous to the Southern Italian provinces, but now they are made all over Italy and the world. Some of the best come from the far North of Italy. The short-aged versions are certainly tasty and sharp, but seek out some that are aged upwards of 2 years. So sharp, it's about as close to a punch in the jaw you can get without being there. The cheese is oily, peppery, and slightly sweet. It's perfect for grating, or shaving on a sandwich. The bold can eat it straight and perhaps wash it down with a light clean beer, try classic German Pilsner.