And Provolone Cheeses

Provolone cheese is a semi-hard, Italian cheese made from cow's milk. It belongs to the 'pasta filata' (stretched curd) family, meaning the curds are stretched and kneaded in hot water to achieve its characteristic texture. It can be aged for different lengths of time, resulting in varying flavors from mild (provolone dolce) to sharp (provolone piccante).

Manufacturers add provolone cheese to foods primarily for its distinct flavor and melting properties. It contributes a savory, often slightly tangy taste and a creamy texture when melted. It is commonly found in prepared pasta sauces, frozen pizzas, sandwiches, and baked goods like Texas toast.

As a dairy product, provolone cheese is a source of protein, calcium, and fat. The FDA regulates the safety and labeling of dairy products, including cheeses. Like other cheeses, it contains saturated fat and sodium, which the Dietary Guidelines for Americans (2025-2030) suggest limiting; for sodium, the FDA Daily Value is 2,300 mg. JECFA and EFSA evaluate specific food additives, not whole food ingredients like cheese.