Provolone cheese is closely related to mozzarella cheese in both technique and flavor. Early Wisconsin cheesemakers originally used ropes to hang and cure provolone cheese. The ropes made it easy for cheesemakers to then transport the provolone cheese by horseback. This Wisconsin provolone is crafted using fresh, local cow's milk, brined, and hung to age in special state-of-the-art curing rooms. Younger provolone cheese is mild, buttery, and slightly piquant. More aged provolone cheese has an irresistibly sharp flavor. Provolone cheese makes a delicious sandwich, goes great on a beef roast, or melted on top of cauliflower. Receive five pounds of young provolone cheese.