Provoleta

Provoleta is an Argentine variant of provolone cheese, specifically adapted for grilling. It is characterized by its semi-hard texture, mild flavor, and ability to hold its shape when cooked over high heat.

Characteristics: Provoleta is typically a disc-shaped cheese, often seasoned with oregano, chili flakes, or other herbs and spices. It is made from cow's milk and has a slightly tangy taste that intensifies when grilled. The grilling process creates a crispy, golden-brown exterior while the interior softens to a gooey, melted consistency.

Preparation and Serving: Provoleta is traditionally grilled or pan-fried until the exterior is browned and the inside is melted. It is often served as an appetizer, typically seasoned with more herbs and a drizzle of olive oil. It is frequently accompanied by crusty bread for dipping and scooping the melted cheese.

Cultural Significance: Provoleta is a staple of Argentine asados (barbecues) and parrillas (grill restaurants). It is considered a quintessential part of the Argentine culinary experience and is widely enjoyed throughout the country. Its simplicity and deliciousness have made it a popular dish both domestically and internationally, particularly in restaurants specializing in South American cuisine.

Variations: While the classic provoleta is made from cow's milk, some variations may incorporate different types of milk or add other flavorings. The size and shape of the cheese can also vary depending on the producer.