Smoked Provolone Cheese: Pasteurized Milk

Smoked provolone is a semi-firm, Italian-style cheese made from pasteurized cow's milk. It is brine-cured and then smoked, typically over wood chips, which gives it a distinct smoky flavor and aroma. The smoking process also gives the cheese a darker rind.

Manufacturers use smoked provolone for its rich, smoky flavor and good melting properties. It is commonly found in pizzas, sandwiches, deli platters, and as a topping for various dishes like pasta or roasted vegetables. Its robust taste complements savory ingredients well.

Smoked provolone is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Like other cheeses, it is a source of protein and calcium. The World Health Organization (WHO) and other international bodies have evaluated many food ingredients, but specific evaluations for smoked provolone are not widely cited. High consumption of smoked foods, in general, has been linked to potential health concerns due to compounds formed during smoking, although typical intake levels in cheese are unlikely to pose significant risks.